18 Large hard boiled eggs
10 Slices of bacon cooked until crisp and crumbled
3 Tbl. Cheddar cheese grated
¾ Cup of mayo
1 Tsp. Mustard
3 Green onions chopped (can omit)
Boil, peel and cut the eggs. Separate the yolks. Mash the yolks with a fork until you have a bowl of small crumbles. Add the mayo, mustard, cheese and bacon. Stir until well blended. Using a spoon fill the egg white cups with the yolk mixture. Garnish with the chopped green onion.
Note: The bacon makes the yolk filling too chunky to use a pastry bag.
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