Bacon Deviled Eggs

Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch. Heat the saucepan over medium-high heat until the water reaches a rolling boil. Once boiling, cover the saucepan and remove it from heat. Let it sit for 10-12 minutes to cook the eggs through.

After the eggs have cooked, drain the hot water and transfer the eggs to a bowl filled with ice water. This will cool them quickly, about 5 minutes. Once cooled, gently peel the eggs and slice each one in half lengthwise.

Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving plate. In a skillet, cook the bacon over medium heat until it’s browned and crispy, which should take about 6-8 minutes. Once done, drain the bacon on paper towels and crumble it after it has cooled.

Mash the egg yolks with mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper in the bowl until it’s smooth and creamy. This is the heart of your deviled eggs!

Gently fold half of the crumbled bacon into the yolk mixture for flavor. Now, spoon or pipe this creamy yolk mixture evenly into the egg white halves you’ve set aside.

Sprinkle the remaining crumbled bacon over the filled eggs for that crunchy texture. Then, garnish with a light dusting of smoked paprika and some chopped fresh chives to add color and flavor.

Refrigerate the deviled eggs for at least 15 minutes before serving. This helps the flavors to meld and makes for a refreshing snack or appetizer!