Deviled Eggs with Bacon and Onion
3 slices of lean bacon.
1/4 cup minced onion.
6 hard-boiled large eggs,
1/3 cup of Irene’s Mayonnaise
1 tablespoon lemon juice.2 tablespoons chopped chives.
Cook bacon until crisp and crumbled fine. Pour off all but 2 tablespoons of the Bacon fat and then in the fat cook the onion stirring, until it has softened. Transfer the onion with a slotted spoon to a paper towel to drain and let cool. Halve the eggs lengthwise,
Put yolk in separate bowl, and blend 2 slices of the crumbled bacon, the onion, mayonnaise, the lemon juice, and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe into the egg whites, and mounding it. Top with chopped chives and remaining crumbled bacon. Cover and refrigerate for several hours or overnight.