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1.
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Fry up two slices of bacon until they are crispy, and set them on a paper towel to drain and cool down.
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You want to make sure that theres not a lot of surface grease on the bacon, and also that its really crispy.
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Soggy bacon in this recipe will ruin your life.
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Trust me on this one.
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2.
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While the bacon is frying, heat a fairly deep pot of water for the eggs.
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Once it comes to a boil, add the eggs, cover the pot, and set the timer for seventeen minutes.
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I like my eggs really hard boiled and firm textured.
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Feel free to boil them to your preference, however.
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3.
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When the eggs are done, put them in an ice water bath to cool down for about 10-15 minutes.
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You want to make sure theyre good and cold before doing the cutting/mixing portion of the deviled eggs.
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4.
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While the eggs are cooling, chop/crush your bacon into small pieces.
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You dont want any ginormous chunks of bacon, but you dont want bacon powder either.
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Shoot for somewhere in the middle.
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5.
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After the eggs have cooled down, peel them, rinse/pat dry, and slice in half lengthwise.
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Gently scoop the hard boiled yolks (yellow part) into a small bowl.
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Set the egg white halves on a plate or in a deviled egg tray.
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6.
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Mash yolks with a fork until finely crumbled.
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Add mayonnaise and stir to combine and smooth out the mixture.
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If its a bit lumpy, thats okay.
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At least, I dont mind it.
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7.
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Next, add in the vidalia onion vinaigrette, to taste.
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Start out with a little, and add more if needed.
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Its really good, and has a delicious onion and mustard flavor that adds a lot of depth to these eggs.
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You can find this dressing at the grocery store.
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I used Virginia Brand.
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Add salt and pepper to taste.
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Add bacon crumbles.
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Stir mixture together to combine all ingredients.
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8.
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With a spoon, carefully fill each of the egg halves with the yolk mixture.
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Sprinkle with paprika for garnish.
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Enjoy!
