Ingredients
Scale
- 6 large eggs
- 4 slices of bacon
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- Start by hard-boiling the eggs: Place them in a pot, cover with water, and bring to a boil.
- Once boiling, cover, remove from heat, and let sit for 12 minutes.
- Cool immediately in an ice bath and peel them.
- Cut the hard-boiled eggs in half lengthwise and gently scoop the yolks into a mixing bowl.
- In a skillet over medium heat, cook the bacon until crispy, then crumble it into small pieces and mix it into the yolks.
- Add mayonnaise, Dijon mustard, white vinegar, and season with salt and pepper. Mix until smooth and creamy.
- Using a spoon or piping bag, fill the egg whites with the yolk mixture, mounding it slightly for presentation.
- Garnish with fresh chives or parsley and more crumbled bacon if desired.
- Serve immediately or refrigerate for later.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 egg half
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 165mg