deviled eggs

as promised here are a few images and a recipe from our Urban Family Easter this past sunday. there was champagne and more champagne and lots of great friends and delicious food - it was a beautiful day to sit outside in the warm sun. we weren't able to take as many photos as we hoped once the main dishes were out and the serious eating began but this is a start, literally. these deviled eggs are our take on the traditional appetizer but with a tasty modern garnish of chive and bacon. and who doesn't love deviled eggs?!

Deviled Eggs

yields 40

24 eggs

1/2 cup mayonnaise

1/2 cup sour cream

2 tbs dijon mustard

2 tbs pickle juice, strained from jar

2 tsp lemon juice

4 dashes of your favorite hot sauce

salt & pepper to taste

4 strips bacon, cooked until crisp and cut into small pieces

1 small bunch chives, cut into 1-inch pieces

place eggs in a large pot and cover with 1-inch cold water. bring to a boil, cover, turn off heat and let sit for 7-8 minutes. test one egg by removing from water, running under cold water and peeling. drain eggs and place in ice water bath until cold. peel, slice in half lengthwise and separate yolks and whites. in medium bowl, combine mayo, sour cream, mustard, pickle juice, lemon juice and hot sauce. add egg yolks and mash with a fork until smooth. season with salt and pepper to taste. put mixture in a piping bag fitting with a plain wide tip and pip mixture into egg whites. garnish each egg with a piece of bacon and chive.