Ingredients
- 6 large eggs, hard-boiled
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice or pickle juice
- 2 tbsp shredded cheddar cheese
- 2 tbsp cooked bacon, crumbled
- 1 tbsp chives, finely chopped
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Salt & pepper, to taste
- Paprika, for garnish
- Extra bacon + chives, for topping
Instructions
- Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- In a bowl, mash the yolks with mayonnaise, mustard, lemon/pickle juice, garlic powder, and onion powder.
- Fold in cheddar cheese, bacon crumbles, and chives. Mix until smooth and creamy.
- Spoon or pipe the filling back into the egg whites.
- Top with additional bacon, chives, and a sprinkle of paprika.
- Chill for 20 minutes before serving for best flavor.
Notes
For extra creaminess, add 1–2 tsp sour cream.
Make ahead: Prepare up to 24 hours in advance and store covered in the fridge.
Try flavored mayo (roasted garlic or chipotle) for a twist.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer / Side Dish
- Method: Mixing / No-bake
- Cuisine: American
- Diet: Gluten Free