SUN-DRIED TOMATO, BACON DEVILED EGGS

Here at Queen of the Hive you're also Queen of the Kitchen.

Let me guess, one of your all time Thanksgiving favorites are deviled eggs. Am I right, am I right?

Well, now you can share with your family and surprise them with a twist instead of the old classic kind of deviled egg with juicy sun-dried tomato and delicious bacon on top and even more desiring ingredients in the middle.

Follow my recipe down below!

Hands-on time: 27 min.
Total time: 7 hrs, 32 min.

12   hard-boiled eggs
1     pack of bacon
1/2  cup sun-dried Roma tomatoes packed in bacon grease, drained, and finely chopped
1/3  SF mayonnaise
1/4  cup SF plain Greek yogurt
1     Tbsp. SF white wine vinegar
1     Tbsp. SF Dijon-style mustard
1/4  tsp. garlic powder
1     Tbsp. chopped fresh basil
1     Tbsp. chopped fresh dill

1. The bacon. You don't necessarily have to cook all of it, unless you want to. You just need enough bacon grease that makes 1/4 a cup and enough bacon for the eggs.
Drain the bacon grease with small strainer into a bowl so that it will collect any left-over bacon pieces. Put bowl to the side. Chop the cooked bacon into tiny bits.

2. Rinse Roma tomatoes with clean, cold water in colander. Bring out your cutting board and chop the Roma tomatoes in halves and dip in bacon grease then shake or pat excess grease. Sprinkle with salt and basil.

3. Sun dry the Roma tomatoes in the hot sun for 7 hours if it's Summer time or in the oven for 7 hours at 200 degrees.

4. After letting the tomato halves cool, finely chop. Lay to side in bowl or plate.

5. Boil eggs. Cool. Peel eggs, halve lengthwise, and remove yolks. In a food processor or blender combine the yolks, all but 2 Tbsp of it, along with the chopped sun-dried tomatoes, mayonnaise, Greek yogurt, white wine vinegar, Dijon-styled mustard, garlic powder, and 1/4 tsp. of salt and 1/4 tsp. of black pepper. Process until smooth. Spoon  out and put into egg whites or pipe filling into egg whites.

6. Top with remaining tomatoes, bacon bits, fresh basil and dill, and additional black pepper if desired. Cover eggs in a container and chill for 24 hours before serving. You now have a total of 24 delicious sun-dried tomato, bacon, deviled eggs!