Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 12 large |
| Mayonnaise | 1/2 cup |
| Dijon mustard | 2 tablespoons |
| White wine vinegar | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Cooked bacon | 1/4 cup, finely chopped |
| Chives | 1/4 cup, finely chopped |
| Pickles or relish | 1/4 cup, finely chopped |
| Paprika | For garnish |
Optional Toppings:
- Finely grated cheddar cheese
- Sliced jalapeños
- Smoked paprika
- Sliced olives
- Hot sauce drizzle
Instructions:
- Boil the Eggs: Place eggs in a pot, cover with cold water (1 inch above eggs), bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Cool and Peel: Drain hot water, transfer eggs to ice water for 5 minutes, then peel.
- Cut and Prepare: Slice eggs in half lengthwise, scoop out yolks, and place egg whites on a platter.
- Make the Filling: Mash yolks, then mix with mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Assemble: Fold in bacon, chives, and pickles. Adjust seasoning to taste.
- Fill the Eggs: Spoon or pipe the mixture into the egg whites.
- Garnish: Sprinkle with paprika and add your favorite toppings!
- Serve and Enjoy! Serve immediately or refrigerate until ready to eat.
