1/8teaspooncayenne pepperplus more for serving if desired
2tablespoonchopped green onionabout one small green onion
Cook the bacon
My preferred method: Preheat the oven to 375*F. Line a baking sheet with foil. Place the bacon in one layer on the baking sheet. Cook for 15-20 minutes until crispy, flipping halfway through cooking. Remove to paper towels and set aside. Crumble bacon. Reserve 1/2 teaspoon of bacon grease.
Cook the eggs
Add the eggs to a pot of cold water. Bring the water to a boil. Cover and remove from heat. Let sit for 13 minutes. Drain and rinse with cold water. Let eggs sit in cold water for a minute or two, and peel under cold water.
Make the deviled eggs
Slice the eggs in half lengthwise. Remove yolks to a bowl, and stir in bacon grease, water, cottage cheese, paprika, cayenne pepper, and salt. Mash together until it's all combined and smooth. Stir in green onion and 3 tablespoons of cooked & crumbled bacon.
Spoon mixture back into the egg whites, using about 1 tablespoon of the mixture per egg half. Refrigerate for at least 30 minutes. Sprinkle each egg half with the remaining bacon just before serving. Enjoy!
*You can use already cooked bacon, but I like cooking the bacon while the eggs are cooking to get the bacon grease for the egg mixture. You'll need about 4 tablespoons of cooked & crumbled bacon for the recipe. *You can substitute olive oil or water for the bacon grease if desired.
Recipe from Living Well Kitchen https://blog.memeinge.com/bacon-deviled-eggs/