Deviled Eggs with Bacon and Onion

Deviled Eggs with Bacon and Onion

Deviled Eggs with Bacon and Onion

Ingredients:
3 slices of lean bacon.
1/4 cup minced onion.
6 hard-boiled large eggs,
1/3 cup of Irene’s Mayonnaise
1 tablespoon lemon juice.2 tablespoons chopped chives.
Directions:

Cook bacon until crisp and crumbled fine. Pour off all but 2 tablespoons of the Bacon fat and then in the fat cook the onion stirring, until it has softened. Transfer the onion with a slotted spoon to a paper towel to drain and let cool. Halve the eggs lengthwise,
Put yolk in separate bowl, and blend 2 slices of the crumbled bacon, the onion, mayonnaise, the lemon juice, and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe into the egg whites, and mounding it. Top with chopped chives and remaining crumbled bacon. Cover and refrigerate for several hours or overnight.

Skills

Posted on

July 18, 2015

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