Deviled Eggs

INGREDIENTS (for 12 portions)

6 whole free range Eggs
3-4 Rashers of Bacon
Handful of Chives
Lemon
1-2 Tbsp Mayonnaise
1 Tbsp Dijon Mustard

INSTRUCTIONS

Pop a frying pan on a medium heat and lay in the Bacon.
Fry off the Bacon until crispy.
Remove the Bacon once crispy and pop aside to cool.
Get a sauce pan of water up to a boil and add a generous pinch of Salt and a small splash of Vinegar.
Turn down the Water just below boiling point.
Gently drop in your Eggs and boil for 7 minutes.
Remove the Eggs and drop them into a bowl of Ice Water.
Remove the shells from the Eggs and cut them in half.
Remove the yokes and place the yokes in a mixing bowl.
Chop up the Bacon into very small pieces and place about 2 tbsp in with the yokes.
Finely dice up a small handful of Chives and add 2 tbsp to the Bacon and yokes.
Cut off a slice of Lemon and squeeze into the bowl.
Add 2 tbsp of mayo to the yokes along with 1 tbsp of Dijon Mustard.
Season the Egg mixture and mix all of the ingredients until creamy.
Spoon the Egg mixture into the empty Egg whites.

Enjoy