Bacon Deviled Eggs

I love deviled eggs and the addition of bacon makes them even more devilish.  This is a recipe for 8 servings, but that's assuming you have some self control.  Because of the bacon, you probably won't need to add salt. Feel free to vary the amounts in the egg yolk mix to suit your taste.  Be sure to crumble the bacon into very small pieces or they will overpower the egg. 

(What a lengthy description  for such a simple recipe!)

8 servings
4 calculated points (per egg)

Easter 2018 Bacon Bunnies

Ingredients

• 3 slices bacon (3 oz.)
• 8 hard-cooked large eggs
• ⅓ cup mayonnaise
• 2 tablespoons thinly sliced green onions
• 1 teaspoon prepared mustard
• Pepper

Directions

1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add pepper to taste.

3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.