Devilishly Good Eggs

6		hard-cooked eggs, peeled
1/4		cup mayonnaise or salad dressing
2		tablespoons Betty Crocker® Bac~Os® bacon flavor bits or chips
2		teaspoons lemon juice
1 1/2		teaspoons Worcestershire sauce
1		teaspoon yellow mustard
1/4		teaspoon salt
1/8		teaspoon pepper
		Parsley or paprika, if desired
1.	Cut eggs lengthwise in half. Slip out yolks and mash with fork in small bowl.
2.	Stir in remaining ingredients except egg white halves.
3.	Fill egg white halves with egg yolk mixture, heaping it lightly. Garnish with parsley or sprinkle with paprika.

Storage tip

Want to pack these eggs for lunch on the go? Just sandwich two halves with filling sides together, wrap well and place in a chilled insulated lunch box.

How-To

The quickest path to “just right” hard-cooked eggs: Place eggs in a large saucepan and cover with water. Heat water to boiling, cover pan and turn off heat. Fifteen minutes later, you’ll have perfectly cooked eggs!