12 hard-boiled eggs, peeled
1/3 cup Baconnaise (Regular or Lite)
2 tsp Yellow Mustard
Green onions or chives (optional)
Bacon Salt to taste
Directions
Cut eggs in half lengthwise and remove yolks. In a medium bowl, mash yolks with fork. Add Baconnaise, mustard and Bacon Salt, then refill egg whites with the yolks. Garnish with green onions and any flavor of Bacon Salt. Serve cold or at room temperature (these can be refrigerated up to 2 days).
