We found this recipe in an RBC cookbook, contributed by Mrs. Wilcoxon. I’ll never make deviled eggs the old way, with mustard, again.

1 dozen eggs
6 slices of bacon, crumbled (by the way, I realized recently that you get a much better result by snipping the bacon into small pieces with kitchen scissors before you fry it, instead of crumbling it after you fry it)
Mayonnaise or Miracle Whip (personally, I think they’re better with Miracle Whip - a little zippier taste)
A few drops of Cider Vinegar
Boil eggs and cut in half. Scoop out yolk and mix with enough mayo to get to the right consistency, and add a few drops of cider vinegar, salt and pepper to taste. Refill egg halves with mixture.

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