Big Game Deviled Eggs

• 2 quarts water
• 1/2 cup distilled white vinegar
• 10 large eggs
• 1/4 cup mayonnaise
• 3 tablespoons Dijon mustard, smooth style
• 2 teaspoons sweet pickle relish juice
• 1/4 teaspoon onion powder
• 1 1/2 tablespoons real bacon bits
• 1 pinch paprika, or more to taste

1. Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
2. Return eggs to a boil over medium heat and boil for 15 minutes.
3. Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
4. Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
5. Slice the eggs lengthwise; scoop the egg yolks into a bowl.
6. Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
7. Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
8. Fill each egg white half with the yolk mixture using a spoon.
9. Dust the deviled eggs with paprika and transfer to a platter.
10. Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

water, white vinegar, eggs, mayonnaise, dijon mustard, sweet pickle, onion powder, bacon bits, paprika

Taken from www.allrecipes.com/recipe/219937/big-game-deviled-eggs/ (may not work)