Deviled eggs topped with smoked paprika, bacon bits, fresh dill, and chives for a delicious party dish.
# Ingredient List:
→ Filling & Mix-ins
02 - 3 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp white wine vinegar
05 - 2 tbsp finely chopped dill pickles (or cornichons)
06 - 2 tbsp finely chopped cooked bacon
07 - 1 tbsp finely chopped fresh dill
08 - 1 tbsp finely chopped chives
09 - Salt and freshly ground black pepper to taste
→ Topping
10 - 1/2 tsp smoked paprika (or sweet paprika for milder flavor)
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place the 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 the eggs to an ice bath and cool for at least 5 minutes. Peel the eggs carefully.
03 - Slice each egg in half lengthwise. Gently remove yolks and place in a mixing bowl. Set whites aside.
04 - Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, chopped dill pickles, cooked bacon, fresh dill, and chives. Mix until creamy and well combined. Season with salt and pepper to taste.
05 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
06 - Sprinkle each filled egg with smoked paprika. Garnish with additional bacon bits, dill, and chives if desired.
07 - Refrigerate for at least 15 minutes before serving to enhance the flavors.
