Bacon Deviled Eggs
3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
- 1 teaspoon prepared mustard
Salt and pepper
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.
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.
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. 8 servings.
CALORIES 161 (78% from fat); FAT 14g (sat 3.2g); CHOLESTEROL 220mg;
CARBOHYDRATE 1g; SODIUM 169mg; PROTEIN 7.3g; FIBER 0.0g
3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
- 1 teaspoon prepared mustard
Salt and pepper
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.
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.
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. 8 servings.
CALORIES 161 (78% from fat); FAT 14g (sat 3.2g); CHOLESTEROL 220mg;
CARBOHYDRATE 1g; SODIUM 169mg; PROTEIN 7.3g; FIBER 0.0g
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