Ingredients
Scale
- 12 large eggs
- 1/2 cup high-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- Fresh chives, finely chopped (for garnish)
- Smoked paprika (for dusting)
Instructions
- Place your eggs in a large saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. Prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes. After the timer goes off, immediately transfer the eggs to the ice bath and let them chill for at least 10 minutes. This ensures easy peeling and prevents a green ring around the yolk.
- Gently tap the cooled eggs on a hard surface to crack the shells, then peel them under cool running water. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Use a fork to mash the yolks into a fine crumble. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until the filling is silky smooth. For an extra creamy texture, you can use a hand mixer or food processor.
- Fold half of your crumbled bacon directly into the yolk mixture. Use a spoon or a piping bag fitted with a large star tip to fill the cavities of the egg whites. Generously top each egg with the remaining crispy bacon bits. Sprinkle a light dusting of smoked paprika over the top for color and add a few chopped chives. Serve immediately or cover loosely and refrigerate until your guests arrive.
- Cook Time: 32 minutes