Bacon-Chive Deviled Eggs

• 1 dozen EGGLAND'S Best Large White Eggs, hard-cooked and peeled
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 7 fully-cooked bacon slices
• 2 tablespoons plus 1 tsp. chopped fresh chives
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Garnishes: chopped fresh chives; fully-cooked, crumbled bacon

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, mayonnaise, mustard, and lemon juice in a food processor 30 seconds or until smooth, stopping to scrape down sides as needed.
2. Microwave bacon according to package directions until crisp; crumble. Stir bacon, chives, pepper, and salt into yolk mixture.
3. Spoon yolk mixture into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe yolk mixture into egg white halves. Garnish, if desired.
4. Note: Nutritional analysis does not include garnish.

egglands, mayonnaise, mustard, lemon juice, bacon, fresh chives, freshly ground pepper, salt, bacon

Taken from www.myrecipes.com/recipe/bacon-chive-deviled-eggs (may not work)