Ingredients
Scale
- 6 large eggs
- 4 slices of bacon
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- Hard boil the eggs by placing them in a pot, covering them with water, and boiling for 10-12 minutes. Cool in ice water and peel.
- Fry the bacon in a pan until crispy, then crumble it and set aside.
- Cut the hard-boiled eggs in half lengthwise and remove the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper.
- Stir in most of the crumbled bacon, reserving some for garnish.
- Spoon or pipe the yolk mixture back into the egg whites.
- Top with remaining bacon and garnish with chives or parsley.
- Serve chilled.
Notes
For best flavor, use fresh eggs. Store leftovers in an airtight container. Add bacon just before serving to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 eggs
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg