Our own experimentation with Baconnaise continues. We've just learned that great deviled eggs are only a jar of Baconnaise away. This one's a winner as an appetizer or a mid day snack or even for lunch. The smoky smooth taste of Baconnaise really added a new dimension to the eggs.
Baconnaise Deviled Eggs
· 12 hard-boiled eggs, peeled
· 1/3 cup Baconnaise (Regular or Lite)
· 2 tsp Yellow Mustard
· Green onions or chives (optional)
· Bacon Salt to taste
Cut eggs in half lengthwise and remove yolks. In a medium bowl, mash yolks with fork. Add Baconnaise, mustard and Bacon Salt, then refill egg whites with the yolks. Garnish with green onions and any flavor of Bacon Salt. Serve cold or at room temperature (these can be refrigerated up to 2 days).