12 hard cooking eggs2 ml salt
2 ml dry mustard
2 ml pepper
90 ml mayonaise
3 slices bacon, crisply fried and finely crumbled
small sprigs of parsely
small pieces of pimento
Method
1. To prepare eggs, use a pin to poke holes in ends of eggs (to prevent cracking). Place eggs in 1 large pot. Add enough cold water to come at least 1 inch above eggs. Heat uncovered on high heat until water is boiling. Remove from heat; cover. Let stand 15 minutes. Immediately cool eggs in cold water. Tap egg on counter to crack shell. Roll egg between hands to lossen shell, then peel. If necessary, hold egg under cold running water to help ease of the shell.
2. Using a sharp knife slice eggs in half lengthwise. Remove yolks. Place whites on plate. Cover tightly and refridgerate.
3. To prepare filling - in a small bowl mash yolks with a fork. Add salt, dry mustard, pepper and mayonaise, stirring until thoroughly blended. Stir in crumbled bacon. Cover and refridgerate.
4. Using a cake decorator, pipe filling into each egg half.
5. Garnish each with a small sprig of parsley and a small piece of pimento.
6. Arrange on platter and serve.
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