Bacon Deviled Eggs

Cut the eggs in half lengthwise. Transfer the yolks to a small bowl, and set the egg whites aside. Editor’s Tip: Cut off a very small end on the rounded side of each egg white so they don’t topple when filling and transporting.

In a small bowl, mash the yolks with a fork. Add the mayonnaise, bacon, red onion and pickled relish. Stir everything together until well incorporated. Editor’s Tip: For an extra-creamy and smooth filling, pulse the ingredients in a food processor.

Spoon the filling into the egg whites. You could use a piping bag or sandwich bag for a cleaner looking presentation—just make sure you cut a hole big enough so the filling doesn’t get lodged. Make the presentation even prettier, and use a piping tip!

Lightly dust paprika on top of each deviled egg. Refrigerate the eggs until you’re ready to serve.