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.