Ingredients
- 12 large eggs
- 3 ounces sliced bacon (3 slices)
- 2 tablespoons melted butter (if needed)
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped scallions (plus more scallions, thinly sliced, for garnish)
- Salt and freshly ground black pepper, to taste
How to Make
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Step 1: Place eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.
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Step 2: Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
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Step 3: Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with salt and freshly ground black pepper.
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Step 4: Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner.
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Step 5: Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
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Step 6: Store in refrigerator until ready to serve.
We hope you enjoy this recipe!
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