Ingredients

The following ingredients have 12 Servings
  • 12 extra -large Eggs
  • 1 cup crumbled cooked bacon. ( or sub vegan bacon bits)
  • 1 cup cheddar cheese, finely diced
  • 1 cup sweet onion, finely diced
  • 1 cup  baby dill pickles, finely diced
  • 4-6 tablespoons Best Foods Mayo
  • salt to taste
  • Optional additions: splash of pickle juice, capers, 1-2 teaspoons of mustard (dijon or ground)

Instruction

  • In a large pot, gently place 12 eggs. Fill the pot until the water covers the eggs, about 1 1/2 inches. Bring to a boil. Cover, turn the heat off, and let stand for 12 minutes. (You can make these ahead and refrigerate)
  • Place in bowl of cold water and peel under running cold water.
  • Cut eggs in half and scoop out yolks into a bowl. (See notes for the upright version)
  • Mash with a fork and add the remaining ingredients. Mix.
  • Add enough Mayo to have a nice creamy mixture.
  • Taste and adjust salt. Add any optional additions.
  • Fill the eggs (using a small spoon or piping bag) and chill at least 2 hours.
  • Garnish with paprika and chives or Italian parsley right before serving.