Shutting Down

Shutting Down

Apr 17, 2011

Bacon and Egg Appetizer Dip

  • 1 dozen large eggs
  • 1 lb. bacon (I used an uncured brand)
  • 2 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
  • 1/2 tsp. salt
  • 1/2 c. mayonnaise
  • 1 Tb. water
Hard boil the eggs, cool and peel.  You can read about how I cook mine in this deviled eggs recipe.  Dice the eggs small.  I do this by slicing them with an egg slicer one direction, then turning the egg 45 degrees and slicing again.  I then run a knife through a couple times lengthwise.  That might not make complete sense, but the idea is to dice the egg into small pieces.

Cook and drain the bacon then crumble or cut into pieces.

Combine the vinegar, mustard, salt, mayonnaise, and water.  Add to the eggs and bacon in a large bowl.  Gently mix together with a spatula.

Transfer to a smaller bowl and serve with gluten-free crackers.

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