Daybreak 4/2/09: Chef Yancy's Deviled Eggs


6 hard-cooked eggs, peeled and halved lengthwise
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1/8 teaspoon salt
2 tablespoons cooked and diced bacon
Paprika, for sprinkling


With a small spoon lift egg yolks out of whites. Place yolks in a small bowl. Add mayonnaise, mustard, bacon, and salt to egg yolks: mix well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered in refrigerator until ready to use. Enjoy!
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