• 12 eggs (save the carton they came in!)
• Large Spoon scoop or little more mayonnaise, use just enough to smooth
• 1 tablespoon yellow mustard
• Real bacon bits are the best! (dry bacon bits is ok)
Directions:
Set over high heat. Put the eggs in a saucepan hot water Boiled. When the eggs are crack or 20 minutes, turn off the heat. Let sit 10 minutes.
Cold tray egg or 9 by 13 ice and foil cover it for white egg halves on foil to keep cold!
Place the pot of cooked eggs in the drained and run some cold water over the eggs until both the water and the pan feel cold. Add some ice cube. Let sit 15 minutes. When the eggs are cool enough to handle, take crack the shell then carefully peel off the eggshells.
Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back on the foil 9 by 13 or tray ~ making sure the holes are pointing up so that you are able to fill them.
Break the egg yolks up a little bit using a fork. Add in the mayo and mustard mixture well to taste. Add bacon bits. Give it a good stir.
Make yourself a plastic zip bag – cut corner, by spooning the egg yolk mixture into a plastic bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled and a dash paprika on topping. You’re good to go.
