Labels: bacon, eggs, healthy, recipe
12 large eggs
12 slices bacon, cooked and chopped
1 cup mayonnaise
1/3 cup yellow mustard
1 Tbsp smoked paprika, plus more for garnish
1 Tbsp granulated garlic
Salt and pepper, to taste
Finely chopped parsley, for garnish
1. Carefully place the eggs into a pot large enough to hold the eggs in one layer. Cover the eggs with cold water, bring the water to a boil, and then reduce to a simmer. Cook the eggs for 11 minutes. Then, place the eggs in an ice bath to cool.
2. Once the eggs are cool, carefully peel the eggs and slice them in half along the vertical. Over a large bowl, press the yolks through a mesh strainer using the back of a spoon and set the whites aside on a serving dish.
3. Mix the yolks with the bacon, mayonnaise, mustard, smoked paprika and garlic. Season the yolk mixture with salt and pepper.
4. Scoop the mixture into a piping bag* and pipe into the egg whites. Top with finely chopped parsley and a light dusting of smoked paprika, if desired. Serves 6.