Bacon, Chive & Cheese Deviled Eggs

1. Hard boil the eggs: Place the eggs in a saucepan and add enough water to cover eggs by 1 inch (optional: add to water 1 tablespoon each of white vinegar and salt). Bring to a boil over medium high heat. Cover and remove from heat. Allow to sit, covered, for 12 minutes (for large eggs). Drain and rinse eggs with cold water. Transfer eggs to a large bowl filled with ice and water to prevent them from continuing to cook. Peel or refrigerate until ready to use.

2. For the McMuffin topping (optional): Halve and toast the English muffin. Place it in the bowl of a food processor and process until it resembles coarse bread crumbs. Transfer to a half sheet pan (toaster oven baking sheet) lined with aluminum foil for easy clean up. Toast until crispy or bake at 300 F until crisp and browned. Keep an eye on the English muffin crumbs as they will burn easily.

3. For the “standing” deviled eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, and then slice off the top 1/3rd.

For “traditional” deviled eggs: Use a sharp paring knife to cut egg in half lengthwise.

4. Remove the yolks from all the eggs and place in the bowl of a food processor. Add the mayonnaise, honey mustard, vinegar, cheese, salt and pepper. Process until smooth.

5. Add in the bacon, bacon drippings (if using) and chives. Pulse until thoroughly incorporated. Add additional mayonnaise, 1 tablespoon at a time, if a thinner, creamier consistency is desired.

6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a Ziploc bag with the corner snipped off (for a makeshift piping bag).

7. Pipe mixture into egg whites, filling generously.

8. Garnish with toasted English muffin crumbs, paprika, cheddar cheese and chives. Serve and enjoy!