Creamy egg filling with bacon, pickles, dill, and smoked paprika, perfect for a tasty starter.
# Components:
→ 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
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
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer the eggs to an ice bath and cool for at least 5 minutes. Peel the eggs carefully without damaging the whites.
03 - Slice each egg lengthwise in half. Gently remove yolks and place in a mixing bowl, setting whites aside.
04 - Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, finely chopped dill pickles, cooked bacon, fresh dill, and chives. Mix until the mixture is creamy and well incorporated. Season with salt and black pepper to taste.
05 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
06 - Sprinkle smoked paprika over each filled egg. Garnish with extra bacon bits, dill, and chives if desired.
07 - Refrigerate the deviled eggs for at least 15 minutes to enhance flavors before serving.
