Jacque's Bacon and Vinegar Deviled Eggs

I have no idea who Jacque is. But he/she makes some kick-ass deviled eggs. As I've made more than 20 deviled egg recipes, my all-time favorite has been the Bacon and Cheese Deviled Eggs. And now that I have made Jacque's wonderful deviled eggs, I know that the secret to the Bacon and Cheese deviled egg recipe is... not the bacon... not the cheese... but the VINEGAR!

I don't think vinegar would go great with EVERY deviled egg recipe, but I think it goes great with bacon in a deviled egg. Maybe I need to test this theory by making a bacon deviled egg recipe that does NOT use vinegar. Stay tuned...

Here is the recipe:

6 hard-boiled eggs
1 teaspoon apple cider vinegar
1/2 teaspoon yellow mustard
1/8-1/4 cup mayonnaise (enough to get the texture right)
3 slices bacon, cooked very crisp and crumbled
paprika, for garnish

Mix yolks with all ingredients, adding more mayonnaise (if necessary). Fill egg whites with mixture. Garnish with paprika. Let eggs chill for 1 hour for flavors to meld.


Above: adding the vinegar and mustard


Above: adding the mayonnaise and crumbled bacon


Above: the finished product, garnished with paprika.

So I followed these instructions to the letter. First, I added (as you can see) the ingredients vinegar-first, rather than the usual method of adding mayonnaise first. I have no clue if that makes any difference, but I will say that the vinegar flavor was very noticeable and very good. Second, I added only 1/8 cup of mayonnaise (the minimum amount suggested) and did not add any more. At first, I thought that there wouldn't be enough filling to fill the 12 egg halves, but alas, there was! More mayonnaise would have thinned out the filling and may also have dulled the great flavor.

And I really liked the result ! Here is the rating:

Overall: 79 out of 100
Texture: 18 out of 20
Flavor: 18 out of 20
Uniqueness: 14 out of 20
Appearance: 12 out of 20
Ease of preparation: 15 out of 20 (again, losing points because I had to fry the bacon)

Comments?