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Ingredients
| 12 eggs | ˝ cup mayonnaise | |
| 5 thick slices bacon | 2 tablespoons honey mustard | |
| 3 tablespoons dill, minced | salt and pepper |
Yield: 24 Servings Shopping List:Add Recipe Recipe Added! View shopping list
directions
Prep: 30 min Total: 50 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1
Immerse the eggs in a pot of cold water. Bring water to a boil, then immediately reduce heat to very low, so that the water remains hot but below a simmer. Cover and let eggs stand in the hot water for 10 to 11 minutes. Drain eggs and run under cold water until cool to the touch.
2
While the eggs are cooking, heat a large skillet or sauté pan over medium-high heat. Add the bacon to the pan and cook about 4 minutes on each side, until crispy and golden brown. Transfer bacon to a plate lined with a paper towel. Once cool, crumble into small pieces and set aside, reserving 1 to 2 tablespoons for garnish.
3
Peel the cooled eggs and cut in half lengthwise on a cutting board. Scoop out the yolks and mash them in a mixing bowl.
4
Add the mayonnaise, honey mustard, 2 tablespoons of the dill and the bacon to the yolks and mix well to combine. Season with salt and pepper to taste.
5
Using a small spoon, fill the egg-white halves with the yolk mixture and place on a serving platter. Garnish with dill and bacon bits and serve.
© 2012
