1 1/2 teaspoons caraway seeds
12 eggs
1/4 pound bacon (about 6 slices)
6 tablespoons mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Place the caraway seeds in a small saucepan. Add 1 cup of water and bring to a boil over high heat. Reduce the heat slightly and boil until the liquid is nearly evaporated; set aside to cool.

Place the eggs in a large, heavy saucepan and add water to cover by 1 inch. Bring to a boil over moderate heat. Reduce the heat and simmer for 10 minutes. Rinse the eggs under cold running water until cool enough to handle; remove the shells.

Meanwhile, cut the bacon into 1/4 inch squares, and fry them in a large skillet over moderate heat until crisp and brown. Drain on paper towels.

Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a medium bowl. Add the caraway seeds with their liquid, the bacon, mayonnaise, mustard, salt and pepper; blend well. Fill the egg white halves with the yolk mixture. Refrigerate until chilled.

Makes 2 dozen.

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