Maple Bacon Deviled Eggs

MAKE THIS WITH: Stonewall Kitchen Maple Champagne Mustard

Ingredients:

• 1 dozen eggs, room temperature

• 1/2 cup mayonnaise

• 1 teaspoon Stonewall Kitchen Maple Champagne Mustard

• 1 teaspoon onion, minced

• 2 tablespoons crispy bacon, crumbled into tiny bits

• 1 teaspoon salt

• 1/8 teaspoon pepper

• Paprika and Sliced Scallions for garnish, optional

Directions:

1. Bring to boil in a saucepan over high heat: 2-4 quarts water, enough to cover a single layer of eggs by 1 inch. Add 1 Tablespoon of salt to the water (this will make it easier to peel the eggs). Gently lower eggs into the water. Return water to a boil and immediately reduce the heat to a simmer. Cook eggs 12 minutes for small eggs and 15 minutes for large eggs. Remove eggs with a slotted spoon and place immediately into cold water.

2. When cooled remove eggshells using the Negg Hard-Boiled Egg Peeler. Cut each egg in half lengthwise and place the cooked egg yolk in a separate bowl. Rinse the egg white and pat dry with a paper towel. Place egg white on a serving plate.

3. Smash the egg yolks and combine with the remaining ingredients. Mix until smooth and uniform.

4. Fill each egg white with the yolk mixture. Sprinkle with sliced scallions and paprika if desired. Serve cold.