Lunch: Deviled Eggs with Bacon and Chives

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Ingredients

12 Eggland's Best eggs, hard-cooked
1/2 cup mayonnaise, low-fat
2 teaspoons Dijon mustard
1 teaspoon cider vinegar
1/4 teaspoon salt
5 slices turkey bacon
1/4 cup fresh chives, for garnish

Instructions

Hard cook eggs; remove when finished and cool completely. In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside. When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl. Mix together yolks with mayonnaise, mustard, vinegar, salt and bacon. Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture. Sprinkle with chives and serve

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