Prep time:  15 minutes

½ cup light mayonnaise
1 tsp McClain’s Vidalia Onion Honey Mustard
¼ cup chopped pimientos
6 slices cooked bacon, crumbled, or
   ¼ cup toasted silvered almonds
2 Tbsp chopped flat leaf parsley
½ tsp each salt and pepper
12 large hard cooked eggs,
   halved lengthwise
Italian parsley leaves for garnish

In a small bowl, mix mayonnaise, mustard, pimentos, bacon or almonds, parsley, salt, pepper, and egg yolks.  Spoon mixture into each halved egg white.  Garnish each with a whole parsley leaf.

Makes 24 halved eggs