Twice Baked Deviled Eggs

 

Twice Baked Deviled Eggs

 

Serves 6

INGREDIENTS:

12 organic free range eggs

1 cup mayo

6 pieces bacon, cooked crisply

3 pieces green onions

1 tsp garlic powder

1 tsp pepper

smoked paprika for serving

DIRECTIONS:

1. Place all eggs into a large stock pan. Put just enough water in the pan to cover all eggs.
2. Cook on high until the water starts to boil. Then cover and shut heat totally off . Let set for about 10-12 min.
3. Put the cooked bacon and green onions into a food processor and puree the bacon finely.
4. Put cooked eggs into a strainer and rinse with cold water. Start to carefully peel your eggs. Set them all aside for now until they are all peeled.
5. Once peeled grab a butter knife and cut down the center of each egg. Scoop out yolk and place into a small mixing bowl.
6. Lay all white eggs flat to get ready for stuffing.
7. Mix the yolks, bacon and green onions together. Add spices as well at this point with the mayo.
8. Fill each egg and top with paprika and dried chives for a nice presentation. Can make ahead of time.