Loaded Deviled Eggs

• 1 pound Sliced Bacon, Cut Into 1/2-inch Chunks
• 14 whole Eggs, Hard Boiled, Cooled And Peeled
• 1/2 cups Mayonnaise
• 1 Tablespoon Spicy Brown Mustard
• 2 Tablespoons Dill Relish
• 1/2 teaspoons Cayenne Pepper (adjust To Taste)
• 1/2 teaspoons Paprika, For Garnish

1. Heat a frying pan over medium-high.
2. Once hot, add the bacon to the pan and cook for 3-5 minutes or until crispy, stirring frequently.
3. Remove bacon to a plate lined with a paper towel.
4. Cut each egg in half, lengthwise, and scoop the yolk out and place in a mixing bowl.
5. Place egg whites on a serving dish.
6. Chances are you will have 2-3 eggs that dont look good after this step.
7. That is why you want to make 14 eggs instead of 12.
8. Smash the yolks with a fork until they are broken up and no large lumps remain.
9. Add in the mayonnaise and stir with the fork and smash the yolk at the same time.
10. Stir in mustard, relish and cayenne pepper.
11. Fold in the bacon.
12. Divide the yolk mixture between the egg whites, trying to keep the yolk contained in and around the little bowl in the egg whites.
13. Sprinkle the tops with paprika and serve!

bacon, eggs, mayonnaise, brown mustard, dill relish, cayenne pepper, paprika

Taken from tastykitchen.com/recipes/appetizers-and-snacks/loaded-deviled-eggs/ (may not work)