Ingredients
- 6 large eggs
- 3 slices bacon, cooked until crispy and finely chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar (or lemon juice)
- 1/8 tsp garlic powder
- Salt and pepper, to taste
- Paprika, for garnish
- Chives or green onions, finely sliced (optional)
Instructions
- Cook the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 12 minutes. - Cool and peel:
Transfer eggs to an ice bath for 5 minutes, then peel. - Prepare the filling:
Slice eggs in half lengthwise. Remove yolks and place them in a bowl. - Mix:
Mash yolks with mayo, mustard, vinegar, garlic powder, salt, and pepper until smooth. - Add bacon:
Stir in most of the chopped bacon, reserving a bit for garnish. - Fill the eggs:
Pipe or spoon the filling back into the egg whites. - Garnish:
Sprinkle with paprika, remaining bacon, and chives if desired. - Serve or chill:
Enjoy immediately or refrigerate until serving.
Notes
- For extra-creamy filling, add 1–2 tsp of pickle juice.
- Make ahead: They keep well in the fridge for up to 2 days.
- Try smoked paprika for a deeper flavor.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Hard-boiled + mixed
- Cuisine: American