I have always made the standard deviled egg with little veering from the family recipe. Then, as I was going through my Farm Journal cookbooks, I found a couple of different recipes with many variations offered. The following is what I ended up with....and I have to say,"Wow!" Let me know if you agree.
6 hard boiled eggs
2 slices crisp bacon
1 tsp. apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. spicy brown mustard
1/4 cup plain yogurt
I like to use the food processor for making the deviled part of the eggs. Put the bacon into the bowl of the processor and pulse a few times until the bacon is in small bits. Slice the eggs in half, lengthwise, remove yolks, and add to the processor.
Add the remaining ingredients and blend until desired consistency. I like mine fairly fluffy. Heap into the bowls of the eggs. If you really want to be "uptown" you can pipe the filling in with a pastry bag. And I like to sprinkle with paprika as a final touch.
Notes:Oh My Gosh! These were heavenly! This may be the only way I make them ever again. The bacon added an unexpected crunch. And there were so many layers of flavor. Yum, yum, yum. Enjoy!