Ingredients:

12 hard-cooked eggs, peeled
½ cup (125 mL) Mayonnaise or salad dressing spread
2 Tbsp (30 mL) grainy mustard
8 strips candied bacon*, finely chopped
¼ cup (60 mL) sundried tomatoes, finely chopped
¼ cup (60 mL) basil leaves, finely chopped
1 tsp (5 mL) pepper

Instructions:

Slice each egg in half lengthwise and remove yolk. In a small mixing bowl add egg yolks, salad dressing and mustard until well combined. Fold in bacon, sundried tomatoes and basil. Spoon filling into centers of egg whites.

Makes 24 appetizers

Candied Bacon
1 lb (500 g) sliced side bacon
½ cup (125 mL) maple syrup
¼ cup (60 mL) brown sugar
½ tsp (2 mL) cayenne pepper

Preheat oven to 350° (175°C). Line a baking sheet with non-stick foil. In a pie plate, combine syrup, sugar and pepper. Dip bacon strips into mixture and allow excess to drip off. Place on baking sheet. Bake 20 minutes; increase temperature to 400° F (205°C) and bake for another 10 minutes. Cool and finely chop.

Nutrients per serving:

Calories: 285.4
Carbohydrates: 7.5 g
Fat: 27.2 g
Protein: 3.2 g
Sodium: 90.0 mg
Fibre: 0.1 g