Ingredients
12
12 servings
- •15 jumbo eggs
- •¾ cup cooked and chopped bacon, divided
- •⅓ cup minced onion
- •3 tablespoons dill pickle relish
- •3 tablespoons mayonnaise
- •2 teaspoons prepared yellow mustard
- •2 teaspoons bacon drippings
- •1 pinch salt and ground black pepper
- •1 teaspoon paprika
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
- Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
- Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Nutritional Facts
Per 12 servings
- Calories: 172
- Carbohydrate: 2g
- Fat: 13g
- Fiber: 0g
- Protein: 12g
- Sugar: 1g
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