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Southern Living: Bacon-Chive Deviled Eggs

Daytime

Published: September 9, 2009

1 dozen EGGLAND'S Best Large White Eggs, hard-cooked and peeled
½ cup mayonnaise
2 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
7 fully-cooked bacon slices
2 Tbsp. plus 1 tsp. chopped fresh chives
¾ tsp. freshly ground pepper
¼ tsp. salt
Garnishes: chopped fresh chives; fully-cooked, crumbled bacon

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, mayonnaise, mustard, and lemon juice in a food processor 30 seconds or until smooth, stopping to scrape down sides as needed.

2. Microwave bacon according to package directions until crisp; crumble. Stir bacon, chives, pepper, and salt into yolk mixture.

3. Spoon yolk mixture into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe yolk mixture into egg white halves. Garnish, if desired.

Per serving (not including garnish): Calories 160; Fat 14g (sat 3g, mono 2g, poly 1g); Protein 7g; Carb 1g; Fiber 0g; Chol 218mg; Iron 1mg; Sodium 234mg; Calc 26mg.

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