Everything tastes better with bacon, need I say more? Since Easter and egg coloring is right around the corner, you are about to have a LOT of hard boiled eggs on hand. Egg salad sandwiches are great and all, but I'd rather have a batch of these mouth watering appetizers any day. I'm pretty sure your family would appreciate them on Easter Sunday as well HINT HINT. These are some fully loaded deviled eggs LET ME TELL YOU. So loaded that I fit 10 strips of bacon in there. That's nearly one strip of bacon per egg! It is crucial you say goodbye to the mayonnaise and get some Miracle Whip this time around. Mayo is a bit bland for these, while the Miracle Whip gives all the flavors a nice tangy boost, trust me on this one. I caught you drooling by the way.
1 dozen eggs
3/4 cup Miracle Whip (NOT mayonnaise, the Miracle whip kicks the flavor up a notch!)
2 teaspoons dijon mustard
10 strips of cooked, crispy bacon (crumbled pretty small)
1/3 cup finely shredded sharp cheddar cheese
few dashes of salt and pepper
2 TB chopped fresh chives + more for garnish
paprika for garnish
1. Place eggs in a large pot and cover with water. Bring to a boil. Reduce heat slightly and continue boiling for 15 minutes while the water is at a rolling boil.
2. Immediately place eggs in an ice bath (a bowl of water and ice) and let cool for 15 minutes before peeling. Gently peel eggs, rinse and dry with a paper towel.
3. Using a sharp knife, slice each egg down the center. Place the egg white halves in a serving tray or container, and the yolks in a medium size bowl.
4. Mash up the egg yolks with a fork. Stir in Miracle Whip, mustard, bacon (make sure it is cooled), cheese, salt, pepper, and chives.
5. Spoon the filling into each egg white cup. If you'd like to get fancy, fill them with a piping bag and large tip. This makes for a much better presentation if you have the time.
6. Garnish with a dash of paprika and extra chives.
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