Ingredients

The following ingredients have 12 Servings
  • 6 large eggs
  • 4 slices bacon (cooked crispy (reserve fat for cooking the onions))
  • ½ cup onions (finely minced)
  • 4 tablespoons mayonnaise
  • ¼ cup finely grated cheddar cheese
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • Sea salt and pepper (to taste)
  • Sliced green onions and paprika (to garnish)

Instruction

  • Place the eggs in a medium-sized pot and cover them with 2 inches of water. Bring the pot to a boil over high heat. Lower the heat and simmer for 8 minutes. Place the cooked eggs in a bowl with ice water and let them cool.
  • While the eggs are simmering, cook the bacon and onions. In a medium-sized frying pan, cook the bacon over medium heat until it is crispy. Remove it from the pan and crumble it when it's cool enough to touch.
  • Remove all but 1 tablespoon of bacon oil from the pan and add the onions. Cook the onions until they are golden brown, about 7 minutes.
  • Peel the eggs and cut them in half lengthwise. Remove the yolks and put them into a mixing bowl. Add ¾ of the bacon, the onions, mayonnaise, cheese, apple cider vinegar, and mustard and mix well. Season to taste with salt and pepper.
  • Spoon the yolks back into the egg whites then top with the reserved bacon, some green onions, and a little sprinkle of paprika.