Skip to content

Supper Club & Lemon Bacon Stuffed Eggs

March 14, 2012

I have some sweet friends that I meet for dinner monthly…well, we’re supposed to get together every month, but life as it can be, our monthly suppers have become every other month, or every 4 months! Unacceptable!

IMG 1781

Of the original group, 1 dear friend moved to Virginia after a move to NC. Happy beyond belief in a new marriage. Hurrah, B! She only makes it to Girls Weekends now. Gosh, our last one was over a year ago! Unacceptable!
Newest to the group, P, is not a replacement for B – she is an addition who brings a heart the size of creation, directness which I envy & OMG, she’s so tall! I am not overweight, I’m under-tall! Actually I’m not overweight at all anymore, but that’s not the point! P is tall & beautiful & wonderful… She was my first friend when I moved here. The Lord gave her to me!
The other oldies, besides me: C – in transition right now, awaiting the sale of her lovely home, enjoying her empty nest, looking to relocate out of town in the very near future – come on, house – SELL!
J – in transition also having just lost her mother, having just quit a job, having turned down the opportunity for another job to get her mom’s affairs in order.

IMG 1784

We are all so different: different heights, different personalities, different backgrounds, different desires & dreams. There is no reason that we should be friends…except that the Lord God, in His providence drew us together as mothers of sons who knew that we needed to pray for our sons & the schools they attended.
Oh how I love these sisters of my heart.


Ooo – what did we eat? Steamed veggies with Boursin cheese & hummus, J’s wonderful black bean tortilla thingies with sour cream, pork paté with gluten-free crackers, organic red wines & stuffed eggs! Can you believe I forgot the dark chocolate for dessert with the Prosecco & fresh cherries?

Lemon Bacon Stuffed Eggs

This is a 2-fer recipe day! Make the Bacon Mayonnaise first, then the eggs. Having never been a mayonnaise fan, I must tell you that this mayo I eat on burgers, use potato salad & wish I had been introduced to it a long time ago!


  • 2 Egg Yolks
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon freshly squeezed Lemon Juice
  • Sea Salt & Ground Black Pepper
  • 1/2 cup liquid Bacon Drippings, room temperature, not hot!


  1. Combine the egg yolk, mustard & lemon juice in the small bowl of a food processor or in a blender & process to mix.
  2. Season with salt and pepper.
  3. With the machine running, gradually the bacon fat until the mixture starts to stiffen & emulsify, about 2 minutes.
  4. Once it starts to emulsify, you can add the fat more quickly.
  5. If the mayonnaise is too thick, blend in 1 teaspoon of boiling water to thin it.
  6. Taste & adjust the seasoning.


  • 12 Hard-boiled Eggs
  • 3 Tablespoons Bacon Mayonnaise
  • 2 Tablespoons Horseradish Mustard
  • 1 teaspoon Prepared Horseradish
  • 2 tablespoons fresh Lemon Juice
  • Zest of 1 Lemon
  • 4 slices crisp-fried Bacon, crumbled
  • Sea Salt & Pepper
  • Fresh Lemon Thyme for garnish


  1. Cut eggs in half, placing yolks in food processor bowl, arranging whites on a serving plate.
  2. Into food processor bowl add mayo, mustard, horseradish, lemon juice & zest.
  3. Process until smooth.
  4. Stir in bacon.
  5. Season with salt & pepper.
  6. Spoon into whites then sprinkle with thyme.
  7. Cover loosely & refrigerate.
One Comment
  1. March 25, 2012 11:31 am

    Hello there, I’ve been following your blog and truly enjoying it! I’m nominating you for the 7×7 Link Award.

Comments are closed.

%d bloggers like this: