* Exported from MasterCook *
Recipe By : KarenC
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
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12 Eggs
1 pound bacon
1/2 cup mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon Dijon mustard
Cut the bacon into one-inch pieces. Put the bacon in a pan and cook on high
stirring frequently. When the bacon is brown and crisp, drain it on paper
towels and cool. Put in a plastic bag and you have real bacon bits to use on
eggs, salads, in quiches, etc.
Put the eggs in a heavy pan and cover them with cold water. Heat on medium
high until the water boils. Remove the eggs from the heat, cover, and wait 25
minutes. Pour off the water, shake the eggs in the pan to crack the shells,
then fill the pan with cold water.
Peel the eggs under cold running water. Cut the eggs in half lengthwise. Put
the yolks in small bowl and the whites on a plate. Mash the yolks with a
fork. Add the mayonnaise, Parmesan cheese, and Dijon mustard to the mashed
yolks. Mix thoroughly.
Fill a pastry bag with the yolk mixture and pipe it into the egg whites. Top
with the cooked, crumbled bacon.
Cover with plastic wrap and refrigerate. Keeps several days in the
refrigerator.
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Per Serving (excluding unknown items): 177 Calories; 16g Fat (79.3% calories
from fat); 9g Protein; trace Carbohydrate; trace Dietary Fiber; 112mg
Cholesterol; 366mg Sodium. Exchanges: 1 Lean Meat; 2 Fat; 0 Other
Carbohydrates.