* Exported from MasterCook * 

Recipe By     : KarenC 
Serving Size  : 24

Amount    Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
 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.