by Caitlin Saniga
- 6 hard-boiled eggs, peeled
- 2 slices bacon
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 scallion, sliced thinly
Halve the eggs lengthwise and remove yolks. Set aside.
Coarsely chop the bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer the bacon to paper towels. Strain the drippings through a fine-mesh sieve into a small bowl.
Finely mash the reserved yolks, bacon fat, mayonnaise and mustard; season with kosher salt and freshly ground black pepper.
Drop by the spoonful into the empty egg white halves; garnish with the scallions and reserved bacon.
Recipe adapted from: Bon Appetit
Leading up to Easter, we’re shelling out some fresh ideas for deviled eggs. See all of our All in One Basket recipes here.