Deviled Eggs

I love deviled eggs.  My brother-in-law's father, Bob, used the make the best deviled eggs!  He knew the importance of a topping, the step people often neglect when making deviled eggs.  Ever since having his deviled eggs, I really haven't wanted them any other way.  

Ingredients: 

8 large eggs

Mayo

Yellow Mustard

Salt/Pepper

Bacon- chopped into "Bits"

Chives- chopped

Making it happen: 

Fry bacon, let cool, and chop into small bits.  Also, chop your chives into thin bits.  Set aside.

Pour cold water over 8 large eggs.  Bring to a boil.  Once boiling, remove from heat and let rest for 10 minutes.  Crack each egg, slice down the middle, and remove the yolk.  To the yolks, had a tablespoon of yellow mustard and 1/4 cup of mayo.  Add S&P to taste.  Fill each egg halve with the yolk mixture.  Sprinkle each egg with bacon and chives.  Arrange on a beautiful platter and try to take a picture before they are gobbled up.