© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 Large eggs
1/4 c mayonnaise
1/2 tsp dry ground mustard OR 1 tsp Dijon mustard
1/8 tsp each salt and ground black pepper
As needed fresh herbs such as dill, tarragon, chives
2 slices cooked and crumbled TURKEY BACON
HARD COOKED EGGS
Place eggs in saucepan large enough to hold them in a single layer.
Add just enough cold water to cover eggs by 1 inch.
Heat over high heat just until water boils.
Immediately remove pan from heat and cover pan
Let eggs stand in hot water about 15-18 minutes.
Drain eggs immediately and cool under cold running water or in bowl of cold water.
ASSEMBLY
Peel and slice cooled eggs lengthwise in half.
Gently remove yolks and transfer them to a bowl.
Mash yolks with fork. Stir in mayonnaise, mustard, salt and pepper and mix well.
Spoon 1 heaping tablespoon yolk mixture back into each egg white half.
Cover and refrigerate up to one day.
Sprinkle each egg half with chopped fresh dill, tarragon or chives.
Top with crumbled cooked turkey bacon.