Origin of my famous deviled-egg recipe

Thinsulate insulated Kup Kap on wine glass to keep flying critters  from swimming in the glass.

Forty years ago, I volunteered to bring deviled eggs to a cookout. The day of the event I discovered I had no pickle relish to make the eggs. I didn’t have transportation to a food store to buy a jar.

Controlling my panic, I began looking through my refrigerator and cupboards to find substitutes. I found cheese slices and bacon so made the following recipe. Over the years, I’ve served thousands of these deviled eggs. They disappear quickly!

• 6 hardboiled eggs
• 6 pieces of crispy bacon
• 3 slices of American cheese
• 1/2 teaspoon mustard

Peel, rinse, and cut the hardboiled eggs in half lengthwise. Scoop out the yokes and put into a small bowl. Lay the white halves on an egg tray. 

Smash the yokes into tiny crumbs with a fork or pastry cutter. Chop bacon and cheese slices very fine in a food processor on highest speed. Add to yokes. Stir in mustard. Add mayonnaise to moisten the mixture. Opt: Add black pepper to taste. 

Scoop egg mixture into egg-white halves. Sprinkle paprika on the eggs for color. Chill.