Bacon Deviled Eggs

We love deviled eggs. However, add some bacon over the top and these deviled eggs disappear quickly.   

Ingredients

12 large eggs
1/3 c. mayonnaise,  or more
2 tsp. prepared mustard
1 Tbs. scallions, finely chopped
salt and pepper to taste
4 slices bacon, fried and crumpled for topping
Paprika

Directions

In a large saucepan, carefully place the eggs on the bottom. Fill a large saucepan with water. The water should be at least an inch above the eggs.

Bring the water to a boil.  Cover and remove from heat.  Let sit for 15 to 20 minutes. Drain.

Run cold tap water over the eggs to cool them down, or place the eggs in a bowl of ice water. 

Peel the shell off of the eggs.  Cut the eggs in half lengthwise and place them on a dish or serving platter.   Carefully remove the yolks and place them in a small bowl.  

Mash the egg yolks with a fork, until there are no large pieces of egg yolk. The egg yolks should be like fine crumbs. You can use a food processor to do this for you as well.

Add the mayonnaise, mustard, and scallions.  Mix well. Season with salt and pepper, if desired, to taste.

Spoon the egg yolk mixture back into the empty cavity of the egg white. 

Sprinkle paprika over the top. 

Add some crumpled bacon over the top of the egg yolks.  

Notes

Sometimes our eggs do not peel very good.  When that happens, we make potato salad.  Do you have a way to cook eggs that doesn't take pieces of shell off along with the peeling? Post your favorite ways to make hard-boiled eggs that leave you with beautiful eggs when peeled.