Devil’s Island Eggs
 
6 large eggs, hard-boiled and peeled
2 slices bacon, cooked, drained and crumbled
1/3 cup Thousand Island dressing
24 pimiento strips
 
   Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and add bacon and dressing, mixing well. Fill egg whites evenly with yolk mixture. Garnish each egg half with two pimiento strips. Store covered in refrigerator until ready to serve.