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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.