Yield: 12 deviled eggs
4 slices bacon
6 hard-cooked eggs, peeled and halved lengthwise
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
½ teaspoon garlic salt
¼ cup sliced green onion
1. In a skillet, cook bacon over medium heat until crisp. Remove from pan and chop; reserve rendered bacon fat in pan.
2. Scoop egg yolks into a medium bowl, and mash with a fork. Add reserved bacon fat, mayonnaise, mustard, relish, and garlic salt; stir to combine. Fold in green onion and half of chopped bacon.
3. Scoop filling into center of each egg white; garnish with remaining chopped bacon.