Brunch Deviled Eggs

This recipe is great for brunch but will be a hit anytime. I know some of you are wondering about the vinegar, but you will just have to trust me; it makes the mixture almost a hollandaise flavor. The heat will break up the richness. I hope you like.

10 hard boiled eggs
1/4 cup Mayo
2 tablespoons vinegar
3 tablespoons yellow mustard
4 strips crispy bacon
1 teaspoon hot sauce
1 green teaspoon garlic powder
1 teaspoon paprika

Ok, one last time: boil eggs for 15 minutes then remove to an ice bath to cool.

Cook bacon to crispy and drain on paper towel. Chop fine when cool.

After egg are cool, peel and cut in half.

Remove yolks to a bowl and break yolks with a fork.

Add vinegar, mayo, mustard, garlic powder, hot sauce and mix.

Fold in 3/4 of chopped bacon

Fill egg whites with yolk mixture.

Top with paprika and remaining bacon.

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