1 Cook the bacon slices in a pan over a medium heat until crispy. When the bacon is ready, let it cool.
2 Crumble the bacon to small bits.
3 Place the eggs in a pot filled with cold water.
4 Bring to a boil and let it boil for 12 minutes.
5 After the 12 minutes, remove from the heat, drain and run some cold water immediately on the eggs. The cold water will cool the eggs so you can work with them, but will also stop the cooking process. You’ll often see overcooked eggs with a grey-colored edge to the yolks.
6 Once the eggs are cold enough to handle, peel them and cut them in half.
7 Carefully scoop out the yolks and mash them in a bowl with the mayonnaise, mustard, bacon bits, cumin and salt and pepper to taste.
8 With either a spoon or a makeshift piping bag made with a plastic sandwich bag with a cut off corner, fill in the cavity of the egg white halves with the yolk, mayonnaise and bacon filling.
9 Garnish with some paprika and some of your favorite fresh herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 190 (78%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 298.6mg||92 %|
|Sodium 417mg||14 %|
|Potassium 149.7mg||4 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.1g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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