Loaded Deviled Eggs

Yield: 2 dozen


14 eggs, boiled, cooled and peeled

1/2 cup mayonnaise

1 Tbsp spicy brown mustard

2 Tbsp dill relish

1/2 tsp cayenne pepper, more or less to taste

1 lb sliced bacon, cut in 1/2 inch chunks

1/2 tsp paprika, for garnish


Heat a frying pan over medium-high.  Once hot, add the bacon to the pan and cook for 3-5 minutes or until crispy, stirring frequently.  Remove to a plate lined with a paper towel.


Cut each egg in half, lengthwise, and scoop the yolk out and place in a mixing bowl.  Place egg whites on a serving dish.  Chances are you will have 2-3 eggs that don't look good after this step.  That is why you want to make 14 eggs instead of 12.  Smash the yolks with a fork until they are broken up and no large lumps remain.  Add in the mayonnaise and stir with the fork and smash the yolk at the same time.  Stir in mustard, relish and cayenne pepper.  Fold in the bacon.


Divide the yolk mixture between the egg whites, trying to keep the yolk contained in and around the little bowl in the egg whites.  Sprinkle the tops with paprika and serve!