Bacon and Chives Deviled Eggs

Who doesn't love Deviled Eggs? They are the perfect appetizer, for any holiday. Topped with bacon and chives; these eggs are ready for Easter! Make sure to follow the hard boiled egg instructions, for eggs that are the easiest to peel. You'll thank me later. Happy Easter, everyone.

BACON & CHIVES DEVILED EGGS

HARD BOILED EGGS:
12 Large eggs, hard boiled, peeled, halved lengthwise

DEVILED EGG FILLING:
1/2 Cup mayonnaise
2 Teaspoons mustard
1/4 Cup sweet or dill pickle relish
1/2 Teaspoon salt
1/2 Teaspoon pepper

TOPPINGS:
3 Slices bacon, crumbled
1 Tablespoon chives, chopped

*if you want a smooth and fluffy filling, process deviled egg filling in a food processor.

TO MAKE HARD BOILED EGGS:
Lightly tap wide part (bottom) of egg on counter. The inner membrane, of the egg will pop, and you will hear a short crack sound. The tiny crack, on the egg, will hardly be visible. Place eggs in a large pot. Cover eggs with water. Bring to a boil, over high heat. When water boils, add a tight fitting lid to pot. Turn off heat. Set a timer for 10 minutes. After 10 minutes, drain water. Run cold water over eggs, to cool. Roll eggs, one at a time, on a clean counter; to crack the shell. Return to water, as you break the shell, of each egg. Peel eggs. Transfer to a paper towel, to dry. 

TO MAKE DEVILED EGG FILLING: 
Slice hard boiled eggs, in half, vertically. Remove yolk, and place in a medium sized bowl. Mash yolks, with a fork. Stir in mayonnaise, mustard, relish, salt, and pepper. 

TO ASSEMBLE:
Arrange egg whites on a platter. Pipe or spoon filling. Top with bacon and chives. Keep refrigerated, until ready to serve.