Devilled eggs with Crispy Bacon

Ingredients

• 6 large Boiled Eggs
       • 2 tbsps Celery
       • 1 medium Spring Onions
       • 3 tbsps Full Fat Mayonnaise
       • 1 tsp Dijon Mustard
       • 3 rashers of bacon

Preparations:

Cut the boiled eggs in half lengthwise; scoop out yolks into a bowl.
Dice the celery and place in the bowl with yolks. Add the full fat mayonnaise and mustard to combine and season to taste with salt and pepper.
Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Garnish with crispy bacon and chopped spring onions
Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.

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