Bacon Cheese Deviled Eggs

Bacon Cheese Deviled Eggs -

Ingredients -
14 eggs - I always do a couple of extra eggs in case there's a peeling mishap I have back up egg whites
6-8 Strips of Bacon
1/2 Cup finely shredded cheese - I use Cabot Extra Sharp 
1 Tsp Spicy Mustard
1 Cup Mayonnaise 
2 Tbsp bacon grease
2 Tbsp vinegar
1 Ziploc, or other seal-able bag
SaltPepper

Process -
1. Place eggs into large pot and fill with water until there is an inch of water over the eggs.
2. Place the eggs on a medium heat burner with a lid
3. Add vinegar to water. The vinegar helps to break down the shells a little to make the peeling process easier.
4. Once the pot is at a rolling boil (lots of bubbles continually rising to the surface) I leave the lid on and cook for 10 minutes. There are 100 ways to cook boiled eggs. This is just the method that works for me.
  4a. While the eggs are cooking put the bacon in a pan over slightly lower than medium heat. You are trying to render most of the fat out of the bacon, so you do not want to cook it too high, too fast. This makes sure the bacon is crispy and that there is bacon grease for the yolks.
5. Drain eggs into a colander and run under cool water until they are at a reasonable temperature
6. Peel the eggs. This part sucks. We know. It's the worst part about making deviled eggs. Trust me when I say these are worth the effort.
7. Halve the eggs and scoop the yolk into a bowl.
8. Add 1/2 cup of mayo, most of the shredded cheese, mustard, and bacon grease and mix.
9. Crumble up 4 strips of bacon and add to yolk mix. If you have 4 pieces left eat 2. Save 2 for the toppings. Mix again.
  9a. You want to taste here. The grease adds a lot of salt flavor, but remember the whites do not have much flavor at all. So, if the mix is a little dull on it's own it's going to be really dull when in the egg white. Add salt and pepper as necessary.
10. You want the yolk mixture to be smooth, so if you are having trouble with that add a bit more mayo. You probably won't need the full cup, but it's there for you gluttons (and by you - I mean we).
11. Arrange you egg white halves into a Pyrex shallow baking dish. The sides keep them from sliding around too much.
12. Scoop the yolk mixture into your ziptop bag. Push all the yolk mixture to the bottom.
13. Cut one of the bottom corners off of your bag. This will allow you to use the bag like a disposable piping bag, because who has one of those hanging around?
14. Fill each hole where the yolk was with a heaping amount of filling. Imagine you are putting the whole yolk back in the the half. You want about that much filling.
15. Take the last 2 strips of bacon and break into medium-small pieces. You're going to add these like sails to the top of your eggs.
16. Stick a sail in each egg, and sprinkle with a little of the remaining shredded cheese.
17. Enjoy. Make sure you enjoy enough by yourself. Once you have then you can tell everyone else you're done because these go quick.