Egg halves filled with creamy mix of bacon, dill, paprika, and tangy pickles for a tasty 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
08 - 1 tablespoon finely chopped chives
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - ½ teaspoon smoked paprika
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Steps to Follow:
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 eggs stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and chill for at least 5 minutes. Peel the eggs carefully to avoid damage.
03 - Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set the whites aside.
04 - Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, chopped dill pickles, bacon, fresh dill, and chives. Stir until creamy and thoroughly combined. Season with salt and black pepper to taste.
05 - Spoon or pipe the yolk mixture into the egg white halves evenly.
06 - Sprinkle each filled egg half with smoked paprika. Garnish with extra bacon bits, dill, and chives as desired.
07 - Refrigerate for at least 15 minutes to enhance flavor before serving.
