1Put all the eggs in a single layer into a large pot. Fill with water to cover the eggs by about an inch. Place the pot over high heat and cover. When the water comes to a boil, turn off the heat and let the eggs sit in the water for about 15 minutes. Drain the hot water and run the eggs under cold water to cool.
2Peel, and halve eggs.
3Place yolks in a bowl.
Use a fork to mash the egg yolks in the bowl.
4In a bowl, add the prepared bacon or bacon bits, the ½ cup of mayonnaise, red onion or chives, vinegar, celery salt, granulated sugar and pepper.
5Stir egg yolk filling to combine. Adjust any seasonings according to your taste.
6I use a zip lock baggie and fill with yolk mix. Cut ½ inch corner off the bottom of the bag. Pipe an equal amount of egg yolk filling into the 24 egg whites. Or fill them the old fashioned way, with a spoon.
7Garnish as desired..I sprinkle with minces chives and red pepper flakes.
8Serving Size: one half
Amount Per Serving
Calories from Fat
% Daily Value*
Vitamin A 2% • Vitamin C 0%
Calcium 1% • Iron 2%
Nutrition Grade C+
* Based on a 2000 calorie diet