Creamy deviled eggs with crispy bacon

Ingredients:

12 eggs (pro omega, organic)

1/3 cup light mayonaise 

2 teaspoon of Dijon mustard

2 scallions, chopped and diced finely

Sea salt and fresh ground black pepper to taste

3 strips of bacon, pan-fried to crispy and drain fat

Paprika, to decorate

Procedure:

1.  Put eggs in a pot of cold water, covering the eggs slightly.  Turn on heat to medium high. When the water boils, shuts off the stove and cover the pot for 20 minutes. 

2.  Drain the hot water. And soak the eggs in cold water for at least 10 minutes. 

3. Meanwhile, cut the bacon strips into 4 pieces each. And pan fried the bacon until crispy. Set aside. 

4. Peel the egg shells. Cut the eggs in half, length wise. 

5. Carefully use a fork and remove all the egg yolk to a bowl. And mash the egg yolk with the fork. 

6. Add the mayonaise, Dijon mustard, Nd salt and pepper to taste. 

7. Fill the mixture into a ziplock bag and cut a small corner. Carefully pipe the mixture onto the eggs where the egg yolks were. 

8.  Decorate with bacon pieces and sprinkle paprika.