Deviled Eggs with Bacon Bits

I was a busy girl today. I tried the Caveman French Toast for breakfast, made these eggs around lunchtime, and made Pizza Bake (that's what I'm calling it) for dinner. I guess that's good because tomorrow is shot. Gunnar has football camp, I'm going to go work on my classroom, I need to make a trip to the grocery store, and I meet with my personal trainer tomorrow evening. Looks like we'll be having leftovers tomorrow night!

I made these around noon and tested one immediately. It was okay. Better than the last recipe. There has to be a billion recipes for deviled eggs floating around. My family liked this one, so it goes on the blog (that means it's safe for me to make again). The eggs sat in the refrigerator all afternoon, and were MUCH better this evening. So, I recommend letting them refrigerate a few hours before you eat them. 

12 eggs

6 slices bacon, cooked crisp and crumbled

1 cup mayonnaise

1 tablespoon mustard

1 tablespoon cumin

1 teaspoon paprika

Place eggs in a pot of cold water. Bring to a boil and cook for 10-12 minutes. Remove from heat, drain, and add cold water to the eggs. Once the eggs are cool enough to handle, peel and cut in half.

Use a small spoon to scoop out the yolks into a bowl. Mash in with mayo, mustard, cumin, and bacon bits. You can mash them with a fork, or put them in a Ziplock bag and mash them together. I used a hand mixer. 

Fill the cavity of the egg white halves with the yolk mixture. Garnish with paprika. Makes 12 servings of 2 halves per serving.

Nutritional Information for 2 halves:

Calories: 220

Carbs: 1 g

Total Fat: 20 g

Protein: 8 g