Deviled Eggs with Bacon and Vidalia Onion

1. Fry up two slices of bacon until they are crispy, and set them on a paper towel to drain and cool down. You want to make sure that there’s not a lot of surface grease on the bacon, and also that it’s really crispy. Soggy bacon in this recipe will ruin your life. Trust me on this one.

2. While the bacon is frying, heat a fairly deep pot of water for the eggs. Once it comes to a boil, add the eggs, cover the pot, and set the timer for seventeen minutes. I like my eggs really hard boiled and firm textured. Feel free to boil them to your preference, however.

3. When the eggs are done, put them in an ice water bath to cool down for about 10-15 minutes. You want to make sure they’re good and cold before doing the cutting/mixing portion of the deviled eggs.

4. While the eggs are cooling, chop/crush your bacon into small pieces. You don’t want any ginormous chunks of bacon, but you don’t want bacon powder either. Shoot for somewhere in the middle.

5. After the eggs have cooled down, peel them, rinse/pat dry, and slice in half lengthwise. Gently scoop the hard boiled yolks (yellow part) into a small bowl. Set the egg white halves on a plate or in a deviled egg tray.

6. Mash yolks with a fork until finely crumbled. Add mayonnaise and stir to combine and smooth out the mixture. If it’s a bit lumpy, that’s okay. At least, I don’t mind it.

7. Next, add in the vidalia onion vinaigrette, to taste. Start out with a little, and add more if needed. It’s really good, and has a delicious onion and mustard flavor that adds a lot of depth to these eggs. You can find this dressing at the grocery store. I used “Virginia Brand.” Add salt and pepper to taste. Add bacon crumbles. Stir mixture together to combine all ingredients.

8. With a spoon, carefully fill each of the egg halves with the yolk mixture. Sprinkle with paprika for garnish.

Enjoy!