Bacon and Egg Dip

• 6 hard-boiled eggs, peeled, whites and yolks separated
• 2 tablespoons real mayonnaise, such as Hellmann's, plus more if needed
• 2 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallots
• 1 tablespoon cider vinegar, plus more if needed
• 2 teaspoons finely shaved chives
• 1 teaspoon chopped fresh dill
• 1/4 cup liquid bacon fat (warm slightly if solid)
• Salt and freshly cracked black pepper
• Assorted crudite such as baby carrots, fennel, celery and cherry tomatoes, for serving

1. Chop the egg whites and yolks separately and put them in separate bowls.
2. Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth.
3. Whisk the bacon fat into the yolk mixture.
4. Loosen with more vinegar or mayonnaise if necessary.
5. Fold in the chopped egg whites and season with salt and pepper.
6. Serve with assorted crudite for dipping.

eggs, mayonnaise, dill pickle, mustard, shallots, cider vinegar, chives, dill, liquid bacon, salt, crudite

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/bacon-and-egg-dip.html (may not work)