Classic deviled eggs elevated with bacon, pickles, herbs, and smoked paprika for a delicious appetizer.
# What You'll Need:
→ Filling & Mix-ins
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 2 tablespoons finely chopped dill pickles or cornichons
06 - 2 tablespoons finely chopped cooked bacon
07 - 1 tablespoon finely chopped fresh dill, plus extra for garnish
08 - 1 tablespoon finely chopped chives
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - 1/2 teaspoon smoked paprika, or sweet paprika for milder flavor
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water by approximately 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs immediately to an ice bath and let cool for at least 5 minutes. Carefully peel the eggs, ensuring smooth surfaces.
03 - Slice each egg lengthwise in half. Gently remove the yolks and transfer them to a mixing bowl, leaving the whites intact for filling.
04 - Mash yolks with a fork until smooth. Incorporate mayonnaise, Dijon mustard, white wine vinegar, finely chopped dill pickles, cooked bacon, dill, and chives. Mix until creamy and thoroughly combined. Season with salt and freshly ground black pepper to taste.
05 - Spoon or pipe the yolk mixture evenly back into the egg white halves.
06 - Sprinkle smoked paprika over each stuffed egg half. Garnish with additional bacon bits, dill, and chives as desired.
07 - Refrigerate for a minimum of 15 minutes to allow flavors to meld before serving.
