Bacon-Stuffed Eggs

• Gluten free

• Meat

  • 6 slices Bacon, crisp and drained fried

• Produce

  • 1 Parsley, small fresh sprigs

• Refrigerated

  • 6 Eggs, hard cooked

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tsp Mustard, brown

• Baking & Spices

  • 1/4 tsp Paprika

• Dairy

  • 1 tbsp Butter

Found on cdkitchen.com

Description

Directions

• Finely crumble the bacon and set aside. Reserve a couple of teaspoons of the crumbled bacon for garnish. Slice the eggs in half lengthwise and carefully scoop out the yolks into a sieve. Set the whites aside. Working over a bowl, press the egg yolks through the sieve with the back of a spoon. Combine the egg yolks, bacon, mayonnaise, butter, mustard, and paprika and stir until blended. Using a pastry bag with a star tip, pipe the mixture into the egg white halves. If you dont have a pastry bag you can use a spoon to fill them. Place the stuffed eggs in a container with a cover and refrigerate for at least one hour but you can make these up to 24 hours in advance. When ready to serve, garnish with the reserved bacon and minced parsley.

Nutrition