Eggs stuffed with bacon

Yield: 2 Servings

Measure Ingredient
6 eaches Hard-cooked eggs
3 slices Crisp bacon
1 tablespoon Butter or butter substitute
3 eaches Pickles
½ teaspoon Mustard
\N \N Salt and pepper
\N \N Mayonnaise dressing

Cut eggs in halves lengthwise. Remove yolks. Mash. Chop pickles and bacon. Add butter, salt, pepper, mustard, and yolks. Mix thoroughly.

Moisten with mayonnaise. Refill egg whites. 6 servings. Addie Harpley, Atlanta, GA.

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