| 6 | hard-cooked eggs, peeled |
| 1/4 | cup mayonnaise or salad dressing |
| 2 | tablespoons Betty Crocker® Bac~Os® bacon flavor bits or chips |
| 2 | teaspoons lemon juice |
| 1 1/2 | teaspoons Worcestershire sauce |
| 1 | teaspoon yellow mustard |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| Parsley or paprika, if desired |
| 1. | Cut eggs lengthwise in half. Slip out yolks and mash with fork in small bowl. |
| 2. | Stir in remaining ingredients except egg white halves. |
| 3. | Fill egg white halves with egg yolk mixture, heaping it lightly. Garnish with parsley or sprinkle with paprika. |
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| Want to pack these eggs for lunch on the go? Just sandwich two halves with filling sides together, wrap well and place in a chilled insulated lunch box. |
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| The quickest path to “just right” hard-cooked eggs: Place eggs in a large saucepan and cover with water. Heat water to boiling, cover pan and turn off heat. Fifteen minutes later, you’ll have perfectly cooked eggs! |
Nutrition Information:
155 ( 115 ); 13 g ( 3 g); 215 mg; 280 mg; 2 g ( 0g); 7 g 6 %; 0%; 2 %; 4 % 1 ; 1