Serves: 12
Total Calories: 83
At least 2 hours or up to 24 hours before serving:
Crumble and mince bacon, reserving a few larger pieces for garnish set aside.
Cut eggs in half lengthwise remove yolks and set whites aside. Place yolks in a sieve over a small bowl and press with the back of a spoon into bowl. Stir yolks, minced bacon, mayonnaise, butter or margarine, mustard and paprika until blended. Using a decorating bag fitted with a star tube, pipe mixture into whites. Cover and refrigerate at least 1 hour or up to 24 hours.
Garnish with reserved bacon and parsley.
This Bacon-Stuffed Eggs recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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