Deviled eggs with bacon, pickles, dill, and smoked paprika, perfect for appetizers or gatherings.
# 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
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
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place 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 eggs to an ice bath and cool for at least 5 minutes. Peel eggs carefully.
03 - Slice each egg lengthwise in half. Remove yolks and place them in a mixing bowl. Set whites aside.
04 - Mash yolks until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, chopped dill pickles, bacon, fresh dill, and chives. Mix until creamy and well combined. Season with salt and pepper.
05 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
06 - Sprinkle smoked paprika over filled eggs. Garnish with additional bacon bits, dill, and chives if desired.
07 - Refrigerate the filled eggs for at least 15 minutes to enhance flavor.
