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Crunchy Stuffed Eggs
Source: June Hoffman, 8/93
(6 servings)
6 Eggs, hard-cooked
1/4 c Commercial sour cream
1/4 ts Salt
1/8 ts Pepper, coarsely ground
1 ts Parsley flakes
2 Bacon slices, cooked and crumbled
Paprika
6 Pimiento-stuffed olives, halved
Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.
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