Yield: 24

INGREDIENTS

12 large eggs

½ cup good mayonnaise

3 slices of bacon , fried crisp and crumbled

1/8 teaspoon salt

1 teaspoon Dijon mustard

1 tablespoon fresh parsley, finely chopped

Salt and pepper to taste

PREPARATION

Hard boil eggs by placing eggs in a medium saucepan and fill pan with water, covering eggs with 1½ inches water. Bring to a boil and continue boiling eggs for 10 minutes. Remove eggs from heat and immediately run cold water on the eggs to stop cooking. Let eggs cool in cold water for a few minutes and then peel. Carefully slice eggs lengthwise and remove the yolk and place in a bowl. Set aside the egg whites for filling. Gently mash the yolks and then add mayonnaise, mustard, salt and pepper. Fold in the bacon and parsley. Spoon the mixture back into the egg whites. Sprinkle each with chopped parsley. Refrigerate until serving.