Loaded Bacon Deviled Eggs

Easter season in my kitchen usually means I'll be stocking up on eggs. There's usually a great sale for eggs this time of year and I certainly take advantage! So with cartons of eggs filling up my fridge, the only obvious thing to make is deviled eggs. To put a tasty spin, I made these Loaded Bacon Deviled Eggs as an appetizer for Easter. Full of crispy bacon, Parmesan cheese and a bit of green onion for a pop of color, these little bites of goodness won't take long to be devoured...

Is it just me? I seem to enjoy deviled eggs more during the spring than any time of the year. Maybe that's because I tend to only make them now. That needs to change because they are addicting - especially these! This recipe is kind of a play on breakfast because the addition of bacon just makes so much sense. How can bacon and eggs not go well together? Another bonus about this recipe is that there is very little moisture added to the filling. Nothing is worse than a runny or soupy deviled egg filling. The filling in this recipe is nice and firm, holds its shape and has good texture from the bacon, cheese and green onions mixed in. Next time, I'll need to make at least double this because I couldn't keep them on the serving platter long enough!
 

Loaded Bacon Deviled Eggs
recipe adapted from Food

6 hard-boiled eggs
3 slices crisp cooked bacon, crumbled
1/4 cup parmesan cheese
1-2 stalks green onion, thinly sliced on bias
1 teaspoon prepared yellow mustard
salt and pepper to taste
2-3 tablespoons real mayonnaise

Cut eggs in halves lengthwise and remove yolks, placing yolks in a medium bowl.
To the yolks, add the remaining ingredients and stir to combine.

Carefully fill the hollowed out egg whites with the yolk mixture. Cover and refrigerate for at least 1-2 hours to meld flavors.