- 2 slices bacon
- 1 dozen hard-boiled eggs peeled
- 4 teaspoons Dijon mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon celery salt
- Freshly-ground black pepper to taste
- Paprika to taste
- 24 sprigs chervil or parsley
Cook bacon to desired crispness. Break into small chunks.
Halve eggs lengthwise. Place yolks in medium bowl and set whites aside. Combine yolks, mustard, mayonnaise, celery salt and pepper to taste. Press through sieve if too lumpy.
Fill each egg white with yolk mixture using pastry bag or spoon. Sprinkle with paprika and garnish with piece of bacon and sprig of chervil or parsley.
This recipe yields 24 servings.
Each serving: 62 calories; 96 mg sodium; 108 mg cholesterol; 5 grams fat; 1 gram carbohydrates; 3 grams protein; 0 fiber