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Bacon And Egg Salad Deviled Eggs

Yields1 Serving

Ingredients
 12 Hard boiled eggs
 1 tbsp Chopped celery
 1 tbsp Minced scallions
 0.25 cup Mayonnaise
 1 tbsp Sour cream
 0.25 tsp Salt
 0.25 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
1

Cook and cut in half

2

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

3

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

4

Mix all ingredients gently.

5

Add a spoonful of egg mixture to each egg white.

6

Top with extra bacon and finely minced chives.

7

Add fresh cracked black pepper.