Voodoo Deviled Eggs

12 hard-boiled eggs
½ cup Voodoo Sauce
¼ cup mayonnaise
1 tablespoon Lusty Monk or other good-quality whole-grain mustard
4 tablespoons crisp-cooked bacon, crumbled
2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Yield: 24 egg halves

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.