ROTD - Bacon Devlied Eggs
Bacon Devlied Eggs
3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise (DUKE'S is Sugar Free.)
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper
Preparation
1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.NOTE: To speed up the process, I use pre-cooked bacon (always have boxes of that on hand). I Put a few pieces on paper towel and microwave a minute or so until crispy. Have you see the new already-cooked hard boiled eggs in your dariy case? They come in bags and are on the shelf by the other eggs. I prefer to cook my own, but these are great for time-saver. 2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Yield
Makes 16 deviled eggs; 8 servings
Nutritional Information
CALORIES 161(78% from fat); FAT 14g (sat 3.2g); PROTEIN 7.3g; CHOLESTEROL 220mg; SODIUM 169mg; FIBER 0.0g; CARBOHYDRATE 1g
