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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon paprika
- 1/3 cup minced onion
- 3 tablespoons mayonnaise
- 15 jumbo eggs
- 3/4 cup cooked and chopped bacon, divided
- 3 tablespoons dill pickle relish
- 2 teaspoons prepared yellow mustard
- 2 teaspoons bacon drippings
- salt and ground black pepper (optional)
- Carbohydrate 1.5
- Cholesterol 308
- Fat 13.2
- Protein 11.7
- Sodium 275
- Calories 172 calories;
Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl. Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper. Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
