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Bacon Deviled Eggs
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Directions:
Cut the bacon into one-inch pieces. Put the bacon in a pan and cook on high stirring frequently. When the bacon is brown and crisp, drain it on paper towels and cool. Put in a plastic bag and you have real bacon bits to use on eggs, salads, in quiches, etc.
Put the eggs in a heavy pan and cover them with cold water. Heat on medium high until the water boils. Remove the eggs from the heat, cover, and wait 25 minutes. Pour off the water, shake the eggs in the pan to crack the shells, then fill the pan with cold water.
Peel the eggs under cold running water. Cut the eggs in half lengthwise. Put the yolks in small bowl and the whites on a plate. Mash the yolks with a fork. Add the mayonnaise, Parmesan cheese, and Dijon mustard to the mashed yolks. Mix thoroughly.
Fill a pastry bag with the yolk mixture and pipe it into the egg whites. Top with the cooked, crumbled bacon. Cover with plastic wrap and refrigerate. Keeps several days in the refrigerator.
Nutrition Facts per Serving:
Calories 177
Total Fat 16g
Calories from fat 79.3%
Cholesterol 112mg
Protein 9g
Total Carbohydrate - trace
Dietary Fiber - trace
Sodium 366mg
Exchanges: 1 Lean Meat; 2 Fat
See also:
Deviled Eggs with Ham
Blushing Eggs
Herb Scrambled Eggs
Ham Stuffed Eggs
Tea Eggs
