Deviled Eggs with Bacon

Bacon and Deviled Eggs for Phase 3

4 eggs
1-2 Tbsp. mayonnaise
3 slices (no sugar added) bacon, cooked and crumbled
Paprika

Cook eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in mayonnaise and half of the bacon. Scoop the egg yolk mixture back into the egg whites but do not pack it. Sprinkle with remaining bacon and paprika.

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Easter Deviled Eggs with a Kick

one dozen large eggs
1/3 cup mayonnaise or Miracle Whip or ranch dressing
2 tablespoons chopped canned chipotle chilies in adobo sauce
1 tablespoon hot mustard
2 green onions, finely chopped
1 teaspoon fresh lime juice
salt and pepper to taste
cayenne pepper
chopped fresh cilantro

Add a little Stevia for sweet and spicy taste

Place eggs in single layer in a large pan.  Cover eggs with water.  Bring to a hard boil.  Remove eggs from heat.  Cover and let stand 15 minutes.  Run cold water over eggs.  Cool and peel eggs.

Cut eggs in half lengthwise.  Remove yolks and place in bowl with mayonnaise, chiles, mustard, onion, lime juice, salt and pepper to taste.  Mix well.  Spoon mixture into egg-white halves.  Garnish with a sprinkle of cayenne pepper or chopped cilantro.

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