I think it can be considered a fact that everyone loves a good deviled egg, right? I mean, what’s not to love? Eggs, mayonnaise, a little mustard? Yes, please!

I have a super secret deviled egg recipe that I only share with the internet, my family, friends, and anyone else who asks. I’m a giver that way.

This time, though, I thought I’d show you a fun little twist for your next get-together.  This amazingly delicious, rich and creamy Deviled Egg Dip will fly off the holiday table and leave you the star of the party. It’s basically a deviled egg on a cracker and, oh my word, is it ever yummy!

I’ll be honest here and say that you could do this with your own tried and true deviled egg recipe, but I hope you’ll give my recipe a try. After all, it’s a super secret recipe that I don’t share with just anyone. Also, it has a few surprise ingredients like bacon and cheddar cheese. You can’t go wrong with bacon and cheese.

Devilled Egg Dip

• 5 large eggs
• 1/2 cup mayonnaise
• 1 tablespoons mustard
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste
• crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.