Deviled Eggs

Put all of the eggs in a large pot, cover the eggs with water. Add 1 tsp of salt to the water. Bring eggs to a boil and cook for an additional 10 minutes. Pour off the boiling water (leaving the eggs in the pot) then vigorously shake the eggs in the pot to crack them. Run cold water over the eggs and peel while they are still warm. Set the eggs aside.

Cook the bacon and crumble it while the eggs are cooking. Set aside.

Slice the eggs in half long-ways and carefully put the yokes in a bowl. If there is one egg that did not cook well (the white part is broken) dice up that entire egg and place the yellow and white parts in the bowl. If there is not one egg that is not usable then dice up the 13th egg and put that one in the bowl. Put the white egg halves in an egg dish and set aside.

Add the mayo, mustard, sweet pickles, red wine vinegar and bacon to the bowl. Beat with a hand mixer for a couple of minutes. Add salt and pepper to taste. Now is when you add additional amounts of ingredients if needed - do not over add as you cannot take it back.

Spoon mixture into egg whites. They will be very full. Sprinkle each egg with paprika and chill for at least 6 hours before serving.