Bacon Deviled Eggs
- 1 of 4 Hard cook eggs. Drain and rinse in cold water until cool to the touch. Peel eggs.
- 2 of 4 Line a mini muffin pan with paper liners. Cut a thin piece from tapered end of egg. Slice the top third off the bottom to expose yolk. Pop yolk out into a bowl and place white in muffin pan. Repeat with all eggs.
- 3 of 4 Mash yolks with mayo, Dijon mustard, 1 tbsp water or milk, salt and pepper. Stir in bacon crumbles.
- 4 of 4 Spoon mixture into egg whites. Garnish with additional bacon crumbles.
Servings Per Recipe: 12