Deviled Eggs with Bacon II

[mos]

This is a wee bit different from my previous recipe and is a great, cheap dinner served with crusty bread or toast, and soup or salad!
Deviled Eggs with Bacon II
5 strips bacon
12 large eggs
6 to 8 tbs mayonnaise
1 tbs fresh finely chopped chives, optional
1 tbs finely chopped red onion, or to taste
salt and black pepper, to taste
paprika
Put the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the saucepan and bring to a full boil over high heat.

Leaving the cover on the pan, remove from the heat and let stand for 17 min.
Pour off the hot water and cover the eggs with very cold water. When the eggs are cooled enough to handle, peel under running water.
Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
Mash the yolks with a fork, then add 6 tbs of the mayonnaise, crumbled bacon, chives, if using, and finely chopped red onion.

Add more mayonnaise, if desired. Taste and add salt and pepper, as needed.
Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture.
Sprinkle with paprika and garnish with pieces of bacon.
Arrange the eggs on an egg plate or place them on a bed of greens to keep them from rolling. Refrigerate until serving time.

Makes 24 (or six dinner servings with soup/salad and crusty bread/toast).

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