Preparation Method
- Place the eggs in a large stockpot or Dutch oven and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Once water starts to boil, immediately remove pan from the heat, cover, and let stand for 15 minutes. Drain the eggs and place in an ice water bath. Set aside to cool for several minutes.
- Tap the egg on the counter or sink to crack shell all over. Roll the egg on the counter under your hand to loosen the shell. Peel, starting at the large end, under cold running water to help remove shell fragments. Slice the peeled eggs in half lengthwise and carefully remove yolks. Set whites aside.
- Make the filling: using a metal sieve, push the yolks into a medium bowl. Add mayonnaise, horseradish, mustard, lemon juice, bacon grease, salt, and pepper. Using a fork or food processor, blend well. Stir in chopped bacon and 2 tablespoons chives.
- Place the mixture in a medium resealable plastic bag and make a 3/4-inch snip off one corner of the bag. Pipe the yolk mixture into the whites. Garnish eggs with remaining tablespoon of chives and serve immediately.
