Deviled Eggs with Bacon

This recipe can definitely be considered a classic. "I've been making it for over 20 years," says Cooking Club member Patti, "and it's always been a big hit with my family or as a potluck item. Everyone has given the eggs rave reviews."

10 hard-cooked eggs, halved, divided*
6 strips cooked bacon, finely chopped
1/3 cup plus 2 tablespoons finely chopped green onions, divided
1 tablespoon chopped fresh parsley
2/3 cup mayonnaise
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/8 teaspoon pepper

1. With pastry blender or fork, mash egg yolks in medium bowl until finely crumbled. Gently stir in bacon, 1/3 cup of the green onions and parsley. Stir in mayonnaise, celery seeds, garlic powder and pepper until blended.

2. Spoon a generous 2 teaspoons of the egg yolk mixture into each egg white half; sprinkle with remaining 2 tablespoons green onions.

20 appetizers

PER APPETIZER: 105 calories, 9.5 g total fat (2 g saturated fat), 4 g protein, 1 g carbohydrate, 110 mg cholesterol, 130 mg sodium, 0 g fiber

TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.

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