Ingredients
- 6 large eggs
- 3 slices bacon, cooked 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 & pepper, to taste
- Smoked or regular paprika, for garnish
- Chives or green onions (optional)
Instructions
- Prepare 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 & peel: Transfer eggs to an ice bath for 5 minutes, then peel.
- Prepare filling: Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl.
- Mix: Add mayo, Dijon, vinegar (or lemon juice), garlic powder, salt, and pepper. Mash until smooth.
- Add bacon: Stir in most of the chopped bacon, reserving a little for topping.
- Fill: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish: Top with remaining bacon, sprinkle paprika, and add chives if desired.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
Add 1–2 tsp pickle juice for extra tang and creaminess.
Can be prepared up to 2 days ahead. Store in an airtight container.
For extra-smooth filling, press yolks through a fine mesh strainer before mixing.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Hard-boiled + Mixed
- Cuisine: American