- 6 eggs
- 3 slices bacon, finely chopped
- 3 tablespoons crunchy peanut butter
- 8 pickle slices, diced
- 2 tablespoons olive oil mayonnaise
- 2 tablespoons hot sauce (such as Louisiana®)
- salt and ground black pepper to taste
- 1 pinch ground paprika, or to taste
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let stand, about 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and cut in half.
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon grease.
- Scoop egg yolks into a bowl. Add reserved bacon grease and peanut butter; mash well. Mix in pickles, mayonnaise, and hot sauce. Season with salt and pepper.
- Spoon yolk mixture into empty egg whites. Garnish with bacon pieces and paprika.
05/02/2018
recipepes.com
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