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Ingredients

15 jumbo eggs ¾ cup cooked and chopped bacon, divided ⅓ cup minced onion 3 tablespoons dill pickle relish 3 tablespoons mayonnaise 2 teaspoons prepared yellow mustard 2 teaspoons bacon drippings 1 pinch salt and ground black pepper 1 teaspoon paprika

Nutrition Info

171.6 calories carbohydrate: 1.5 g cholesterol: 308.4 mg fat: 13.2 g fiber: 0.2 g protein: 11.7 g saturatedFat: 3.8 g servingSize: - sodium: 275 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water, peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork, keep the yolks chunky. Stir in salt and black pepper.
Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.

24 deviled eggs

This is my favorite deviled eggs recipe. Its simplicity makes it so good.