DEVILED EGGS

DEVILED EGGS

Yield: 24 eggs

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
  2. In a bowl, combine the egg yolks, Reser’s Egg Salad and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
  3. With a spoon or small scoop, fill each egg white with filling.
  4. Garnish each with reserved bacon crumbles and parsley.

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