Devilled Eggs with Smoked Paprika and Crispy Bacon

Instructions

1. 1

   Bring a pot of salted water to a rolling boil and gently lower the eggs into the water. Cook for 12 minutes, then transfer immediately to an ice bath to cool completely.

   Tip: The ice bath stops the cooking process and makes peeling much easier.

2. 2

   While the eggs cool, cook the bacon strips in a skillet until crispy, about 5 to 7 minutes. Drain on paper towels and crumble once cooled.

3. 3

   Once the eggs are completely cool, peel them carefully under running water, starting from the wider end where the air pocket is. Pat dry and slice each egg in half lengthwise.

   Tip: Peeling under water helps separate the membrane from the white, preventing damage.

4. 4

   Scoop the yolks into a bowl and mash them with a fork until no lumps remain. Add mayonnaise, Dijon mustard, and white wine vinegar, stirring until smooth and creamy.

5. 5

   Season the yolk mixture with salt, black pepper, and most of the smoked paprika, tasting as you go. Fold in half of the crumbled bacon and most of the chives.

   Tip: Reserve some bacon and chives for garnishing the finished eggs.

6. 6

   Transfer the yolk mixture to a piping bag or small spoon and fill each egg white cavity generously. Arrange the filled eggs on a serving platter.

   Tip: If using a spoon, simply mound the filling into each white for a rustic look.

7. 7

   Sprinkle the remaining smoked paprika over the top of each egg, then garnish with the reserved bacon crumbles and fresh chives. Serve immediately or cover and refrigerate until ready to serve.

   Tip: These keep beautifully in the fridge for up to 2 days, making them ideal for advance preparation.