Deviled Eggs

Egg Preparation:


Put six to eight eggs in a pan and cover with cold water.  Bring water to a boil and allow to boil for five minutes.  Shut heat off and cover the pan.  Allow eggs to sit in the water bath for fifteen minutes.
Remove cover and add two cups of ice cubes.  Allow to rest for fifteen minutes or longer.  Peel eggs and slice them in half.

Filling:


Egg yolks
Poppy seeds (about a tablespoon)
1 can of deviled ham
Mayonnaise
1/2 cup of diced chives
6 oz. of bacon bits

In a large bowl, put all ingredients except mayonnaise.  Using a fork, break up egg yolks and mix with other ingredients.  Add two tbl. of mayonnaise.  Mix with fork.  Taste...if necessary, add more mayonnaise.  Refrigerate until serving time.