It's Memorial Day, are you enjoying a cook-out or barbecue today? I always say it's not a party without some yummy deviled eggs to enjoy. I decided to make bacon the confetti on top of these deviled eggs. They were a perfect appetizer for our barbecue.
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Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeFl56ETuVaQXf4cnXDQC6-7fwnVZjeLZh26HWMXPnV-GqA4pC3vd9tQiUxdipA4nTe8dennX83eT2R1GQHZ5gp0oCilrzsI9V9aK2WclwK3vZAdW7b2Xrb0oUdBmyhd2Xr7Oq92E7zg/s1600/100_8521.jpg)
1/4 cup mayonnaise
1 Tbs of Dijon Mustard
1 Tbs relish
3-4 Tbs chopped topped of green scallions
salt and pepper to taste
3-4 slices bacon fried until crispy and crumbled
Note: I highly recommend laying the finished deviled eggs on a layer of finely shredded lettuce. It's not only a nice presentation, you and also eat the lettuce with the deviled eggs for a BLT (minus the T).
Directions:
Here are the best instructions I have seen for boiling eggs. You will need a pan with a tight fitting lid. Place eggs in a pan and fill with cold water. Bring water and eggs to a rapid boil. Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel.
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Then add the ingredients to the egg yolks and mash well. Fill the egg whites with the yolk filling and sprinkle with bacon. Chill until you serve. Enjoy.