Hard boiled eggs/Deviled eggs

6 hard boiled eggs

Salt and Pepper

1 teaspoon to 1 tablespoon no-sweetener-added mayonnaise, to taste

3 strips of bacon

1.  Hard boil 6 eggs.  Many people believe hard-boiling an egg is difficult.  This is not true.  Place eggs in cold water and bring to a boil on high heat.  Keep at a low boil (so the shells do not break) for five minutes.  Remove from heat and allow to sit in water for an additional 20 minutes.  Pour off hot water and replace with cold water.

2. Fry bacon until crisp but not burnt.  Allow to cool, then chop into bits.

3.  Peel eggs and rinse.  Cut in half and remove egg yolks.

4.  Mash egg yolks with mayonnaise, salt, and pepper.  Peoples’ taste for mayonnaise varies greatly.  Start with a little mayonnaise and add more if you find the yolks too dry.  If you don’t like mayonnaise at all, you could mash the yolks with a little lemon juice.

5.  Stir bacon bits into the egg yolk mash.  Spoon egg yolk mixture back into the egg whites, dividing evenly.

Tip:  Deviled eggs store well in an air-tight container in the refrigerator for several days.