Bacon and eggs is a classic breakfast combination; here, we've turned it into a tasty hors d'oeuvre. The crunch of the crisp bacon contrasts nicely with the smooth yolk filling.
|6 hard-boiled eggs, peeled, cut in half lengthwise||1 tablespoon bacon fat reserved|
|1/2 cup mayonnaise||1/2 teaspoon kosher salt|
|2 strips bacon cooked crisp||1/4 teaspoon black pepper|
In a medium bowl, place the yolks from the eggs.
Combine the mayonnaise and reserved bacon fat and mash the yolks until smooth with the back of a fork. If you prefer a moister filling, add 2 more tablespoons of mayonnaise. Season with salt and pepper.
Place about a heaping teaspoon of the yolk mixture back into the egg whites.
Crumble the bacon and place on top.
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