Beet Kvas Stuffed Eggs

Ingredients

• 1 pack bacon¹
• 12 eggs
• beet kvass
• 2 T cultured cream
• Dijon mustard
• salt & pepper
• capers
• chives

Directions

• Slice bacon into small chunks and cook in pan until desired crispness
• Soft boil 12 eggs for 6 minutes and put immediately into ice water
• Peel and half eggs lengthwise, scooping out yolks into a separate bowl
• Place whites into a jar of beet kvass for 24 hours
• Mix cultured cream, 2 T liquid bacon fat, mustard, salt, pepper, capers, and chives until smooth, adding more cream or fat if mixture is too dry
• Wrap and put in fridge
• To assemble, remove whites from kvass and stuff with previously made yolk filling, and top with bacon bits