Bacon-Chive Deviled Eggs

By kimvess

Southern Living Food for Today

JULY 2009

Ingredients

• 1 dozen EGGLAND'S Best Large White Eggs, hard-cooked and peeled
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 7 fully-cooked bacon slices
• 2 tablespoons plus 1 tsp. chopped fresh chives
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Garnishes: chopped fresh chives; fully-cooked, crumbled bacon

Preparation

Step 1

Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, mayonnaise, mustard, and lemon juice in a food processor 30 seconds or until smooth, stopping to scrape down sides as needed.

Microwave bacon according to package directions until crisp; crumble. Stir bacon, chives, pepper, and salt into yolk mixture.

Spoon yolk mixture into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe yolk mixture into egg white halves. Garnish, if desired.

Note: Nutritional analysis does not include garnish.