Bacon-Stuffed Eggs

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

Yield: 2 dozen
Recipe from Southern Living

More 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


  1. 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.
  2. Spoon filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired.
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