Try your bacon and eggs in a whole new way with this recipe courtesy of Eggland’s Best. It’s great for a game-time snack, a family get-together, or an easy make-ahead breakfast.
12 Eggland’s Best eggs
1/2 C reduced-fat mayonnaise
2 tsp Dijon mustard
1 tsp cider vinegar
1/4 tsp salt
5 slices turkey bacon (I prefer regular bacon, but it ups the fat content)
1/4 C fresh chives, chopped
Hard cook eggs and cool completely. Cook bacon until crisp; drain and cool. Once cool enough to handle, crumble and set aside. Remove shells from cooled eggs and slice in half. Remove yolks and place in a bowl. Mix yolks with mayonnaise, mustard, vinegar, salt and bacon. Put yolk mixture in a freezer bag and cut off a corner (or use a pastry bag if you have it). Fill each egg white with yolk mixture. Sprinkle with chives.