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Potluck recipe: Deviled Eggs With Bacon

    Published 

1 dozen eggs

6 tablespoons mayonnaise

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 cup sweet pickle relish

5 strips of cooked bacon, crumbled

1/2 teaspoon hot sauce

1. Place the eggs in a pot of water. Bring water to a boil and then turn off heat. Let the eggs rest in the water for 15 minutes.

2. Peel the eggs and cut in half vertically. Remove the yolks and place in a bowl. Smash the yolks with a potato masher and add mayonnaise, mustard, salt, pepper, paprika, and pickle relish. Combine well and spoon into yolk holes.

3. Toss the crumbled bacon with the hot sauce and sprinkle over the eggs. Chill for at least 1 hour before serving.

From Dan Macey

Per serving: 151 calories, 9 grams protein, 4 grams carbohydrates, 2 grams sugar, 11 grams fat, 176 milligrams cholesterol, 476 milligrams sodium, no dietary fiber