This recipe combines savory sweet and healthy.
Boil your eggs
Take out all of the yolks
Fry your bacon and collard greens in one pan.
Let the eggs and the filling cool for about 30 minutes in the refrigerator.
Combine yolks in bacon and collard greens in one bowl mash them very fine. Place the wet ingredients in the filling.
I do not have exact measurements because a true cook goes by look and texture.
Season to your liking.
You shouldn’t need too much salt because of the salt in the bacon.
Use a dash of sugar if you would like more of a sweet taste.
Put the filling inside each of the empty eggs.
Sprinkle paprika on the top and serve.