6 pastured eggs
3 tablespoons uncured bacon bits
1 teaspoon curry (or more to taste)
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper, to taste
- 1. Fill a saucepan with water and bring to a boil. Reduce heat to medium so that the water is rapidly simmering, then add the eggs and cook for 8 ½ minutes (2 minutes longer if X-large eggs). Drain and when cool, peel the eggs under cold running water. Allow the eggs to cool completely.
- 2. Slice the eggs in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a bowl. Mash the yolks with a fork, add curry, mayonnaise, salt and pepper then whip with a spatula or wooden spoon until smooth and creamy. Fold in the bacon bits. (Oscar Meyer, EPIC and Kirkland have uncured bacon bits in a bag)
- 3. Place the egg white halves, cavity side up, on a platter and evenly spoon the mixture into the cavities. Top each filled egg with additional bacon bits, chopped herbs, scallions and/or sliced olives.