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Deviled Eggs with Bacon
from the kitchen of Sharmagne Leland-St. John
8 hard boiled eggs, peeled
1⁄3 cup mayonnaise
1 teaspoon mustard
1⁄2 teaspoon curry powder
Salt and pepper, to taste
6 strips Black Forest bacon
Fry the bacon until crisp. Remove from pan and
drain. Cut each egg in half lengthwise. Carefully
scoop the yolks out into a bowl. With a fork, mash
the yolks then add the mayonnaise, mustard and
curry powder blending well. Add salt and pepper.
Pipe or spoon 1 tablespoon of the yolk mixture
into each half of the hollowed out egg white halves.
Either serve immediately or cover and chill for up
to 4 hours. Garnish with crumbled bacon before
serving.
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