No, we’re not cooking with turkey eggs. (And this is a very good explanation why we aren’t.) We’re just adding a little turkey bacon to deviled eggs, to add some great “breakfast” flavor to this classic!
Breakfast Deviled Eggs
This is a clever way to enjoy bacon and eggs!
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- 6 hard-cooked eggs*
- 2 slices turkey bacon, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon dry dill weed
- 1 teaspoon prepared mustard
- 1. Wash hands.
- 2. Cut eggs in half, remove yolks and place in self-sealing plastic bag. Set whites aside on serving tray. Wash hands.
- 3. Place chopped bacon in microwave safe dish and microwave on high for 2 minutes or until desired level of crispness.
- 4. Add bacon, mayonnaise, dill weed and mustard to plastic bag. Seal bag and massage to combine ingredients.
- 5. When ready to serve, press deviled eggs filling to one corner of the bag. Snip off the conrner and pipe the egg mixture into the reserved egg whites.
- 6. Garnish with an additional sprinkle of dill, if desired.
- *For added convenience, look for packaged hard-cooked eggs in your grocery store. Or, make your own.
- Hard-cooked Eggs: Place eggs in a single layer in a medium saucepan. Run cold water over eggs until the tops are covered with 1-inch of water. Place on heat and bring water to a boil. Remove from heat and cover. Allow eggs to stand for 15 to 17 minutes. Drain water and immediately cool eggs with ice-cold water.
- Tip: When traveling with deviled eggs, complete recipe through Step 4 and place the sealed bag in a cooler with ice packs. Place whites in separate container and store in cooler. When ready to serve, continue with Steps 5 and 6.
- Makes 6 servings.
- Serve with whole wheat toast.
- 1 serving: calories 140, protein 7.2 g, fat 11.7 g (saturated 2.7 g), cholesterol 218.9 mg, sodium 169.6 mg, carbohydrate 1 g, fiber .1 g
Iowa Turkey Federation http://iowaturkey.org/