Bacon Deviled Eggs

Directions

1. Preheat the oven to 375°F and cut the bacon on a tray for 20 minutes or until crispy. Drain off excess grease with a paper towel. Cut the bacon into 1-inch pieces

2. Bring a pot of water to a boil and reduce the heat to low until no longer boiling

3. Use a skimmer or slotted spoon to place the eggs in the water. Increase the heat back to high and set a timer for 14 minutes

4. While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath

5. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate

6. Mash the yolks with a fork and add the mayonnaise, sweet pickle relish, Dijon mustard, apple cider vinegar, salt, and pepper. Stir everything together until it's smooth

7. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika then add a piece of bacon in the middle for garnish