Deviled Eggs with Siracha and Bacon

Deviled Eggs with Siracha and Bacon
Sharon --GatorGrrrl

4 eggs, hardboiled to make 7-8 deviled egg halves (if you like more filling)
1 large rounded tabespoon of good mayo
yellow mustard to taste (I used about 3 tsp, but keep adding and tasting as you go)
1-3 tsp Siracha sauce to taste (you can usually find this sauce on the Asian food aisle)
1-2 pieces of thick sliced bacon, crumbled into large bits

To make hard-boiled eggs: Cover eggs covered in cold water and bring to a boil, put the lid on the pot and take them off the heat and let the eggs rest in the pot for 15 minutes. Remove and plunge into an ice bath to stop cooking

Cut the eggs in half lengthwise and scoop out the yolk and put in a mixing bowl. Mash the yolks with a fork, chop up one of the egg white halves and add to the yolks. Add a rounded tablespoon of mayo, 2 tsp mustard and a tsp of Sriracha sauce. Blend well and taste, adding more mayo if it's too dry and adding more mustard and Sriracha to taste. Salt and pepper to taste.

Put the filling in a ziplock bag and snip off one corner and use the baggie like a pastry bag to pip the filling into the egg white halves. Top with bacon bits and serve