Bacon-Stuffed Eggs
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Serves/Makes: 12
Ready in: 1-2 hrs
- 6 slices bacon fried crisp and drained
- 6 hard-cooked eggs
- 1/4 cup mayonnaise
- 1 tablespoon butter, softened
- 1 teaspoon brown mustard
- 1/4 teaspoon paprika
- small fresh parsley sprigs, minced
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 don't have a pastry bag you can use a spoon to fill the egg whites. Place the stuffed eggs in a container with a cover and refrigerate for at least one hour or up to 24 hours. When ready to serve, garnish with the reserved bacon and minced parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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