Bacon-Stuffed Eggs

The potato flakes make a full-bodied filling, perfect for piping. One basic recipe makes three variations to chill overnight.


2 dozen

Recipe from

Southern Living


1 dozen cooked eggs
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup instant potato flakes
Garnish: fresh dill sprigs
2/3 cup (8 slices) bacon, crumbled
3 tablespoons pickle relish
1/4 cup chopped fresh chives


Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Stir in crumbled bacon, pickle relish and chop chives into mixture.

Spoon filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired.

April 2000
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