Bacon-Stuffed Eggs

Course Appetizer: Hors d’oeuvres
Servings 12 halves
Author Miriam B. Loo | Current

Ingredients

  • 6 large hard-cooked eggs
  • 6 slices bacon
  • ¼ cup mayonnaise
  • 1 tablespoon softened butter
  • 1 teaspoon spicy brown mustard
  • ¼-½ teaspoon paprika

Instructions

  • For 6 large hard-cooked eggs, sieve yolks.
  • Cook 6 slices bacon until crisp; drain, crumble, and mince, reserving a few larges pieces for garnish.
  • Combine egg yolks, minced bacon, 1/4 cup mayonnaise, 1 tablespoon softened butter, 1 teaspoon spicy brown mustard, and 1/4 to 1/2 teaspoon paprika.
  • Pipe into whites, cover and chill.
  • Garnish with reserved bacon.