Serves: 12
Total Calories: 83
1. Cut eggs in half lengthwise. Remove yolks from whites and place in a medium bowl set whites aside.
2. Sieve yolks. Add crumbled bacon, mayonnaise, butter, spicy brown mustard and paprika mix until smooth. Using a decorating bag fitted with a star tube, pipe egg yolk mixture into each egg white or use a spoon if desired. Cover and chill for 1 to 2 hours before serving.
3. Garnish with reserved bacon. Top with small parsley sprigs if desired.
This Bacon Stuffed Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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