Hard boil eggs, cool, then peel and slice lengthwise. Drop the yolks into a bowl and add mayonaise to taste. Crumbled bacon, salt and pepper (I use a pepper blend which has black, red, bell peppers, paprika, onion and garlic in it) and a squirt of yellow mustard. You may also add some chopped celery or olives if you choose. Mix all this together and spoon mixture back into the whites. I wrap mine individually in saran wrap for packing a quick lunch or for munchies whenever. They never last more than a day. Make them the night before and you have a quickie breakfast!
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