Family Ties Chipotle Deviled Eggs and Bacon

Place water chiles onion vinegar ketchup garlic and salt in a saucepan; bring to a simmer and cook stirring occasionally until reduced and very thick about 1 hour.

Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.

Place eggs in a saucepan; cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water cool under cold running water and peel.

Place bacon in a large skillet; cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.

Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise crumbled bacon and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture or more to taste.

Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.