Decadent Deviled Eggs with Bacon & Chives

It's true.  This year I forgot to save some fresh eggs in the back of the fridge for a few weeks.  Why would I want to do that?  Well, the fresher the eggs, they harder they are to peel.  Recently I ran across this tip to add baking soda into the cooking water.  I'm going to give that a spin and will let you know my results.

By the way, these deviled eggs are heavenly...especially if you aren't a fan of mayo or that incredibly awful stuff that rhymes with Miracle Drip.  *ahem*

Decadent Deviled Eggs with Bacon & Chives

• 12 lg. hard-boiled eggs, cooled and peeled
• 6 slices nitrate-free pastured bacon, chopped
• 2 T fresh chives, chopped
• 2 t Dijon mustard 
• 1 t apple cider vinegar 
• 2 T freshly grated Parmesan cheese
• 1/4 C sour cream
• 1/2 t freshly ground black pepper
• Smoked paprika, to garnish

1. Cook bacon pieces until crisp. Drain and allow to cool.  
2. Slice each of your eggs lengthwise in half, to make 24 halves.  
3. Scoop egg yolks out and into a bowl. Mash slightly.  
4. Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired. 
5.   Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!