Deviled Eggs

My take on a holiday classic.



Bring some water to a rolling boil in a medium size pot. Gently place the eggs into the boiling water and cook for 10 minutes. Run the cooked eggs under cold water and once cool, peel the eggs and slice in half. Separate the cooked egg yolks from the egg whites. Place the egg yolks in a large bowl and mash with a fork. Add the mayo, dijon, relish, vinegar, shallot, and 1/2 of the crumbled bacon. Mix until combined then season with salt and pepper to taste. Fill each of the egg white halves with about 1/2 Tbsp of the filling. Top with more crumbled bacon, finely chopped chives, and paprika. Enjoy!

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