Come on. Just read the title and you know this has to be good. Unless you have some bizarre hatred of eggs. Or can't eat bacon. I'm not a big mayo fan - I've seen too many gloppy mayo-laden potato salads or this newish trend at Chinese banquets - fruit salad with lobster and mayo. Like really. Why would you do that? But you can't make deviled eggs without mayo. And this recipe from Bon Apetit doesn't go overboard. I made these for Christmas and the past weekend for the Superbowl, and didn't get any complaints. The dijon mustard gives them a tangy sweetness, the bacon fat a smooth richness and I added some cayenne or hot paprika for heat. Not your everyday bacon and eggs.
