DEVIL EGGS TOPPED WITH BACON and Paprika by Nickey Hill

I decided to do Devil Eggs topped with Bacon because it’s a really Tasty Snack for the holidays and affordable for a family.

Ingredients: 6-8 eggs

1 1/2 teaspoon of regular mustard

two pinches of salt

1/4 ground black pepper

1 tablespoon Mayonnaise

1/4 teaspoon Paprika or as much as you like.

2-3 stripes of bacon

1 teaspoon white vinegar

Supplies: Medium size pot, medium bowl, measuring spoons, knife, a meat tenderizer, container

Fill the pot with halfway of the water cook on medium-high, cover with top bring to a boil put 6-8 large eggs and cook for 20-25 minutes.

After eggs are cooked pill and rinse eggs with cool water.

Cut eggs in half (lengthwise) and scoop out the yolk. Put the yolk in a separate bowl and the empty eggs in your container or plate to serve. Get your fork to mash the yolk in the bowl and add your sweet relish, mustard, vinegar, mayonnaise, pepper, and salt. Mix together and taste. Put in refrigerator to chill for about 16 minutes.

Cook bacon at 320 degrees for 18 minutes in an air fryer or your choice of oven or stovetop. After done take bacon and let it cool. You want your bacon crisp. Chop it up or break it up with a meat tenderizer.

Fill eggs with filling, use a teaspoon and fork to dust off the filling in the empty eggs. Then you can use any extra fill to fill in any eggs. Sprinkle paprika over the top of the filled eggs. Then take the chop bacon and sprinkle over all the devil eggs.

Chill for about ten minutes before serving. Also, you can add chives or green onions.