There is a problem with deviled eggs: the flavor delivery is all done with the yolks. The whites act like the parking lot for flavor to drive over. It’s not their fault! The egg whites have always been neglected – they are egg whites. If they don’t become macaroons, they kinda just give up. So let’s give them some love. The eggs are done in two parts: the whites are cooked with bacon lardons and chives, and the yolks are deviled. Then the yolks are piped on top, and a more elegant deviled egg is on the brunch menu. I hope you like it.

8 hard boiled eggs
1 tablespoon mustard
4 tablespoons mayonnaise
1/2 teaspoon hot sauce
8 uncooked egg whites (I used the carton stuff)
1/2 teaspoon black pepper
1/2 teaspoon salt
4 strips bacon cooked crispy
1 tablespoon chives

Cut eggs in half; remove yolks to a bowl and add mustard, mayonnaise, and hot sauce and mix until smooth.

Mix egg whites with cooked bacon, salt, pepper, and chives

Add egg mixture to greased mini muffin pan and fill 3/4 full. Bake at 350 for 8-10 minutes.

Add egg yolk mixture to a piping bag and pipe on egg white disks.

Now, you will have left over yolk mixture; go ahead and make some regular deviled eggs for those who lack imagination.

Serve.