Bacon Deviled Eggs
Low Carbohydrate Recipe
A delicious filling for these Bacon Deviled Eggs made with mayonnaise, Parmesan and Dijon. Bacon cooked and crumbled is sprinkled on top. A new version of bacon and eggs!
1 pound bacon
1/2 cup mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon Dijon mustard
Note: For the bacon, in a time crunch you could use bacon bits. To make your own budget friendly bacon bits, see Make Ahead Bacon Bits.
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.
Total Fat: 16g;
Total Carbohydrate: trace;
Dietary Fiber: trace;
Calories from fat: 79.3 percent
Exchanges: 1 Lean Meat; 2 Fat