Bacon Jalapeno Deviled Eggs

12 Boiled Eggs
6 slices Bacon fried
1 cup Mayonnaise
1 1/2 teaspoons Vinegar
1 teaspoon Dijon Mustard
1/2 teaspoon Sugar...

Salt and pepper, for taste
1-2 Jalapenos, seeded and minced
Paprika to sprinkle as garnish

Fry bacon until crisp and crumble. Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and stir in mayonnaise, vinegar, mustard, sugar and salt and pepper, to taste. Mix until smooth. Place mixture into a zippered bag and clip corner. Pipe mixture into cooked egg whites. Stir in the jalapeno pepper. Garnish with bacon pieces and top with a shake or 2 of paprika.

Store covered in refrigerator.

Egg Salad with Cream Cheese and Herbs

4 oz. cream cheese 
1/2 cup mayonaise 
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T fresh snipped parsley
Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.  Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.  Remove egg salad to a medium bowl and add chives and parsley. Mix.  Serve immediately or put in container and refrigerate. Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife.