Deviled Eggs

Yield: 24 Eggs


  • 24 hard-cooked eggs
  • 12 oz Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp panko breadcrumbs
  • 2 oz cooked bacon, crumbled
  • 1/4 cup parsley, minced


  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.