Bacon Deviled Eggs

Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes. Peel the eggs and slice in half lengthwise. Remove yolks and fork mash them in a medium mixing bowl. To the bowl, add bacon, garlic, mayonnaise, onion flakes, Dijon mustard, and sea salt. Mix until all ingredients are well incorporated. Put mixture into a plastic bag or pastry bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into the egg halves.

Total recipe: 4SL, 6L