Ingredients
- 1 lb. Cloverdale bacon
- 8-10 Medium size red potatoes
- 10 Eggs
- 1-1/2 to 2 cups Mayonnaise
- 1/4 cup Sour cream
- 1/4 cup Dill weed seasoning
- 2 tsp. Onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside. While the bacon is cooking, scrub and cut red potatoes into medium bite size pieces. Put in a large pot and fill with cold water. Boil potatoes until tender, but not too soft. Drain. Lay drained potatoes in a wide baking dish with paper towels in the bottom. Start to boil 10 eggs. Use cold water as well when covering the eggs in the pot. Once the eggs start to boil, turn off burner. Put lid on for 12 minutes. Peel the shells off the eggs. Cut the eggs in half and pop out the yolks, set aside. Cut the rest of the egg whites into bite size pieces. Put the yolks in to a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt and pepper. Mix together until creamy. When the potatoes are cooled, add them to the creamy egg mixture. Add the chopped egg whites and crispy bacon. Stir and fold softly until all combined. Top with more bacon. Refrigerate until ready to serve. Enjoy!
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