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Yield: 24 eggs
24 each eggs, hard boiled
12 oz Reser’s Egg Salad (71117.11412)
3 Tbsp panko bread crumbs
2 oz cooked bacon, crumbled
¼ cup parsley, minced
Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
In a bowl, combine the egg yolks, Reser’s Egg Salad and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
With a spoon or small scoop, fill each egg white with filling.
Garnish each with reserved bacon crumbles and parsley.
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