2 dozen eggs
3 tbl mayonnaise
3 tbl yellow mustard
1/4 tsp garlic powder
1/2 cup Wickles Pickle Relish
3/4 tsp Olde Virden's Red Hot Sprinkle
4 slices Benton's Bacon, cooked
Boil eggs and let cool. Peel eggs, slice in half length wise and scoop the yolk out.
Put yolks in small bowl. Set aside forty egg halves. Add the mayonnaise and next four ingredients , through Olde Virden's, into the bowl with the yolks. Mix until mixture is creamy in texture. Place mixture into plastic bag and cut a whole in the bottom corner of bag. Pipe mixture into the egg halves. Crumble the cooked Benton's Bacon. Sprinkle on top of eggs.