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Eggland’s Best Deviled Eggs with Bacon and Chives

Eggland's Best Deviled Eggs recipe

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Makes 24 servings

Last Edit Date: 4/4/2012 10:04:53 AM

A great twist on bacon and eggs. If you're entertaining, spice these up with your favorite herbs and seasonings. Your guests will love them.

12 Eggland's Best eggs, hard-cooked
1/2 cup mayonnaise, low-fat
2 tsp. Dijon mustard
1 tsp. cider vinegar
1/4 tsp. salt
5 slices turkey bacon
1/4 cup fresh chives, for garnish

Tip:

To cut down on prep time, use Eggland's Best Hard Cooked & Peeled eggs.

Hard cook the eggs; remove when finished and cool completely.

In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside.

When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl.

Mix together yolks with mayonnaise, mustard, vinegar, salt and bacon.

Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture.

Sprinkle with chives and serve.

nutrition information (per serving):
Calories (kcal): 54; Fat (g): 4; Protein (g): 3; Sodium (mg): 139; Cholesterol (mg): 91;

Photo: Courtesy of Eggland's Best

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by chefsteven, 11/26/2011

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