Emma was a super egg hunter too!
The Best Deviled Eggs
One dozen hard-boiled eggs, peeled
3 heaping tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 tablespoons fresh chives, finely chopped (plus more for garnish)
4 slices of cooked bacon, finely chopped (or bacon bits)
2 teaspoons dried tarragon
1/2 teaspoon dried mustard
1/2 teaspoon saltFreshly ground pepper, to taste
Take each of your peeled hard-boiled eggs and slice off the bottom (wide) end to expose the yolk. Cut a small sliver off of the top (pointed) end to help it sit up straight. (I ended up cutting them in 1/2 so I could use both sides, but made the cut with the pointed end up.)
Scoop out the yolks into a medium-sized bowl and place the whites carefully into an empty egg carton with the hole-end up for filling purposes.
In your bowl, mash the yolks with a fork and add mayonnaise, lemon juice, chives, bacon, tarragon and mustard, then stir well. Add salt and pepper to taste.
Use a pastry bag with a piping tip or a zip top plastic bag with a corner snipped at an angle to fill your egg whites with the yolk mixture. Add more mayo if the mixture is too thick to pass through. Garnish with chopped fresh chives.Nikohle & Emma