Bacon And Egg Salad Deviled Eggs


March 28, 2016

DELICIOUS! Bacon and egg salad deviled eggs


12 Hard boiled eggs

1 tbsp Chopped celery

1 tbsp Minced scallions

1/4 cup Mayonnaise

1 tbsp Sour cream

1/4 tsp Salt

1/4 tsp Penzey's Sunny Paris seasoning or Herbs de Provence or any combination of fresh garden herbs,

2 Slices cooked nitrate free black pepper bacon which has been chopped into very small pieces


1Cook and cut in half

2Remove yolks from 6 eggs. (12 halves) set aside and reserve yolks for another use.

3Chop remaining 6 eggs and place chopped eggs in a medium bowl

4Mix all ingredients gently.

5Add a spoonful of egg mixture to each egg white.

6Top with extra bacon and finely minced chives.

7Add fresh cracked black pepper.


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