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Cindy's Devilishly Delicious Deviled Eggs

As one of the Rubarama Recipe Team, Cindy cooks a lot and this has been one of her go-to recipes for dinner parties and more. With a slew of holiday events on deck, these are great to make the day before.
  • 6 eggs, hard boiled
  • 1 pound bacon, thick cut if available
  • 1 teaspoon of Rubarama, Jack's Blend
  • 2 tablespoons mayonnaise or plain yogurt
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon relish
  • 2 tablespoons chives, snipped
Boil eggs and cook bacon, set aside to cool. Once the eggs are cooled thoroughly, cut in half lengthwise, remove yolks, and place in a bowl. Mash the yolks and mix in mayonnaise/yogurt, Dijon mustard, and relish. Put the mixture in a pastry/piping bag and fill the egg white halves.  Sprinkle the Rubarama evenly atop each egg.  Break each piece of bacon into thirds, and insert one bacon piece into each egg half.  Sprinkle snipped chives around plate. Enjoy!            

What we used: Jack's Blend and a Wilton Piping Bags and Tips

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