Bacon Deviled Eggs | Printable recipe
12 large eggs, hardboiled
1/2 cup mayonnaise
3 slices bacon, cooked and crumbled
1/8 teaspoon salt
pinch of freshly ground pepper
1/8 teaspoon dry mustard
1 tablespoon chopped fresh parsley
Additional fresh parsley, optional
Cut eggs in half lengthwise; remove the yolks with a small spoon.
In a medium mixing bowl, stir yolks and mayonnaise until creamy.
Stir in bacon, salt, pepper and dry mustard. Fold in fresh parsley.
Using a teaspoon or a small scoop, spoon yolk mixture back into egg whites.
Garnish with fresh parsley if desired.
Yield: 24