what comes first, the bacon or the egg

Easter just passed, so left over hard boiled eggs may be in abundance. This is a great way to use them up in a delicious and healthy way! Deviled eggs are my new favorite go to snack. Since eliminating grains along with gluten from my life, finding quick easy staples to keep in my fridge has been challenging. I eat these for any meal or in between meals to hold me over. When choosing these recipes with a few simple ingredients, it's important to choose the highest quality components. For this recipe, it includes such choices as uncured organic bacon, farm fresh, pasture raised eggs, homemade mayo and fresh chives. I promise you can taste the difference when you take the time to use the freshest ingredients. These don't stick around long so, double the recipe and share!

The recipe below is based on 6 large eggs, but feel free to double as they go pretty fast. This is one of those recipes, that depends on the size of the yolk and whether you like the filling dry or moist. Adjust ingredients according to your taste.

What you will need

6 large organic eggs (hard boiled)

1 teaspoon Dijon mustard

Dash of sea salt

1 tablespoon full fat sour cream

1 tablespoon Homemade Mayo

2 strips cooked organic uncured bacon

1 tablespoon fresh chives (save some for garnish)

Directions

1. Cut hard boiled eggs in half and remove cooked yolks

2. Place in medium sized bowl, along with salt, dijon mustard, sour cream, and mayo

3. Combine ingredients until smooth

4. Fold in chopped bacon and chives

For those who want to be fancy, you can add filling to a pastry bag or plastic bag and squeeze into hollowed out egg whites. For those who are hungry and just want to eat a snack already, use a spoon and dollop mixture in each egg. Sprinkle with a few remaining chives, to make them look sensational! Enjoy.

Hard Boiled Egg tip

Thank you Martha Stewart for teaching me this many years ago. To make the perfect Hard Boiled egg, place eggs in cold water, in a medium sized pan. Make sure they are completely submerged. Turn on high heat, until water comes to a rolling boil. Shut off heat and cover for 12 minutes. Set that timer! Immediately pour hot water out and replace with cold water. Let completely cool before cutting eggs. Perfect every time.