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1.
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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).
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Bring to a boil over medium high heat.
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Cover and remove from heat.
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Allow to sit, covered, for 12 minutes (for large eggs).
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Drain and rinse eggs with cold water.
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Transfer eggs to a large bowl filled with ice and water to prevent them from continuing to cook.
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Peel or refrigerate until ready to use.
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2.
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For the McMuffin topping (optional): Halve and toast the English muffin.
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Place it in the bowl of a food processor and process until it resembles coarse bread crumbs.
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Transfer to a half sheet pan (toaster oven baking sheet) lined with aluminum foil for easy clean up.
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Toast until crispy or bake at 300 F until crisp and browned.
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Keep an eye on the English muffin crumbs as they will burn easily.
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3.
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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.
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For traditional deviled eggs: Use a sharp paring knife to cut egg in half lengthwise.
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4.
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Remove the yolks from all the eggs and place in the bowl of a food processor.
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Add the mayonnaise, honey mustard, vinegar, cheese, salt and pepper.
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Process until smooth.
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5.
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Add in the bacon, bacon drippings (if using) and chives.
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Pulse until thoroughly incorporated.
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Add additional mayonnaise, 1 tablespoon at a time, if a thinner, creamier consistency is desired.
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6.
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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).
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7.
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Pipe mixture into egg whites, filling generously.
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8.
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Garnish with toasted English muffin crumbs, paprika, cheddar cheese and chives.
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Serve and enjoy!
