Deviled Eggs with Bacon

Deviled Eggs with Bacon

Ingredients:

• 12 large eggs, hard-boiled and peeled
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp apple cider vinegar or white vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (plus more for garnish)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 4 slices of cooked bacon, crumbled
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Boil the Eggs:
   • Hard boil the eggs by placing them in a saucepan and covering them with cold water.
   • Bring the water to a boil, then remove the saucepan from heat, cover, and let the eggs sit for 10–12 minutes.
   • Drain the hot water and place the eggs in an ice bath to cool completely. Peel the eggs once cooled.
2. Prepare the Filling:
   • Slice each hard-boiled egg in half lengthwise. Carefully remove the yolks and place them in a bowl.
   • Mash the yolks with a fork until smooth.
   • Add mayonnaise, Dijon mustard, vinegar, garlic powder, smoked paprika, salt, and pepper to the yolks. Mix well until creamy and smooth.
3. Fill the Egg Whites:
   • Spoon the yolk mixture into the egg white halves, or for a more decorative look, use a piping bag to pipe the mixture into the egg whites.
4. Add the Toppings:
   • Sprinkle the crumbled bacon on top of each deviled egg.
   • Garnish with a pinch of smoked paprika and fresh chives or parsley, if desired.
5. Serve:
   • Arrange the deviled eggs on a platter and serve chilled.

These deviled eggs with bacon are perfect for gatherings, holidays, or as an appetizer for any occasion. The crispy bacon adds a wonderful texture to the creamy yolk filling.

Let me know if you have any questions or need further modifications to the recipe!