Bacon Deviled Eggs

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.  

  

 Ingredients:

12 large eggs boiled (see boiling instructions below)
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.

 
After you peel all your eggs, cut them in half and separate the white from the yolk
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.

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