Source: dLife

A sinful twist on the all-time classic deviled eggs.

Servings

3 Bacon, cured, center cut , cooked,drained, cooled and crumbled
8 large hard-boiled eggs , cooled and cut in half, lengthwise
0.33 cup light mayonnaise
2 tbsp Onion, green, tops only, fresh, stalk , thinly sliced
1 tsp Mustard, deli
1 pinch salt
1 pinch black pepper

1 Cook bacon in a frying pan over medium-high heat until crispy. Drain on paper towels and let cool. Crumble bacon into pieces.
2 Slice the hard-boiled eggs in half lengthwise. Spoon out the yolks and put into a bowl. Smash yolks with a fork and combine with mayonnaise, onions, and mustard. Mix in bacon pieces and stir gently until combined. Salt and pepper to taste.
3 Using a demitasse spoon or piping bag, fill each half of egg with 1 tablespoon of mix. Serve immediately or chill.

These can be made one day in advance. A plastic sandwich bag, corner cut off, makes a fine piping bag.