Cantaloupe salad with deviled egg

Lettuce, cantaloupe, tomato, and bacon with deviled egg. The egg is seriously demonic with hot chile flakes. The cantaloupe is lightly salted and peppered. 

Hardboiled egg pressure cooked for easy peeling at high altitude, method described here.

Deviled eggs:

*  2 large eggs (These are jumbo eggs. One of the eggs had a double yolk inside. Because they are so large, they were pressure cooked for 9 minutes instead of 8 minutes.)

*  1/2 tablespoon mayonnaise (Method for mayonnaise described here for aioli.) 

*  1/2 teaspoon pickle relish

*  1 tablespoon sweet onion relish, described here.

*  1/8 teaspoon hot chile pepper flakes. 

Curly bacon strips:

*  Prepare hollow tubes by wrapping aluminum foil around the handles of a wooden spoon, twisting it, then slipping it off. 

*  Wrap bacon around the tubes and bake until done. These were baked in a tabletop convection oven for 15 minutes, then an additional 4 minutes to adjust individual curls. 

I expected the curls to be stiffened curly sticks but these are fairly floppy. These were made from thick slab bacon that was sliced lengthwise. I think that regular thickness bacon will probably work better. 

Salt and pepper and homemade mayonnaise over the lettuce, tomato, and cantaloupe.