Omelet Deviled Eggs
Recipe courtesy of Chef Chris Hilliard of Sizzlin’ CafE
1 dozen eggs
1 Tbs ranch dressing
2 strips hickory smoked bacon, small diced
1/4 cup onion, minced
1/2 red pepper, small diced
1/2 cup mayonnaise
1 Tbs mustard
1 tsp garlic powder
1/4 tsp Worcestershire sauce
Salt and pepper to taste
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 2 minutes. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 5 minutes.
Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add ranch dressing, bacon, onion, red pepper, mayonnaise, mustard, garlic powder, Worcestershire sauce and mix well. Add salt and pepper to taste.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with chopped parsley and serve.