A beautiful presentation of deviled egg

Ingredients

12 extra large Eggs

1 Cup crumbled cooked bacon

1 Cup very small diced cheddar

1 Cup very small diced sweet onion

1 Cup small diced kosher baby dill pickles

Best foods Mayo

salt to taste

Garish with paprika and chives or parsley

Directions

In a large pot, gently place 12 eggs. Fill pot until water covers eggs about 1 1/2 inches. Bring to a boil. Cover, turn heat off and let stand 10-12 minutes.

Peel under running cold water.

Cut eggs in half scoop out yolks into a bowl.

Mash with a fork and add other ingredients. Mix. Add enough Mayo to have a nice creamy mixture. Taste, adjust salt. Fill the eggs and chill.

Garnish with paprika and chives or Italian parsley right before serving.

*If you want to serve them whole and standing up, like in the photo above, cut the tops off at the narrow end and cut off a tiny sliver of the bottom so they have a platform to stand on. Either scoop out the yokes with a small spoon, or gently squeeze the side of the egg, and the yokes should pop out.

We garnished these with crispy chicken skins

You could pipe the filing into the egg whites, using a piping bag or a zip lock bag ( cut a small opening into the corner).