Deviled Eggs with Thick

Cut Bacon and Jalapeño

A favorite recipe from Meijer
Makes 24 Eggs

Ingredients:
Filling
• 12 True Goodness Organic Cage Free Extra Large Eggs
• 3tbsp Meijer Real Mayonnaise
• 1tbsp Meijer Dijon Mustard
• Salt and Pepper, to Taste
• Fresh dill or chives for garnish
Garnish
• 4 slices Frederik’s by Meijer Naturally Hardwood Smoked
Thick Cut Bacon (cooked and chopped) for garnish
• 2 ea. Fresh Jalapeno thinly sliced
• Smoked Paprika

Instructions:
Place eggs in a saucepan, and cover with about 1” of water. Bring to a boil turn
the off heat and let eggs stand in hot water for 12 minutes. Add ice to rapidly
cool eggs and peel.

Place bacon in a large skillet and cook over medium-high heat, turning
occasionally, until evenly browned about 10 minutes. Drain bacon on paper
towels, and chop when cool enough to handle. Set aside.

Thinly slice jalapeno.

Cut eggs in half lengthwise, remove yolks and place in a bowl. Mash egg yolks
with a fork until smooth then stir in mayonnaise, mustard, salt and pepper.

Place egg whites cut side up on a serving platter. Spoon yolk mixture into egg
white halves.

Garnish with chopped bacon, jalapeno and smoked paprika.