DEVILED EGGS WITH BACON

Ingredients

• 12 eggs
• 6 bacon slices
• 1/2 cup mayonnaise
• 1 tbsp. Dijon mustard
• 1/2 tsp. paprika
• Fresh parsley
• Sea salt and freshly ground black pepper

Preparation

1. Place the eggs in a pot of cold water.
2. Let the water come to a boil, and immediately turn it off, let the eggs cook 12 to 15 minutes undisturbed.
3. Drain the water and peel the eggs under cold running water.
4. Fry the bacon over a medium-high heat until crispy, about 4 to 5 minutes. Then mince the cooked bacon into tiny pieces.
5. Cut the eggs in half lengthwise, and remove the yolks. Place all the yolks in a medium bowl, and set the whites aside.
6. Mix the mayonnaise, paprika, Dijon mustard and bacon bits with the egg yolks, stirring until creamy. Season to taste.
7. Fill each egg white with the yolk-bacon mixture, about 1 tbsp. in each.
8. To serve, sprinkle the eggs with paprika and fresh minced parsley to taste.