Deviled eggs are a classic appetizer that never go out of style. This version adds a smoky twist with crumbled bacon and a touch of Dijon mustard for extra zing. Perfect for parties or casual gatherings, these little bites will disappear fast.
Eggs are the star of this dish, providing a creamy base for the filling. Mayonnaise adds richness and binds the filling together. Yellow mustard gives a classic tangy flavor, while Dijon mustard adds a bit of sophistication with its subtle heat. A sprinkle of paprika not only enhances the flavor but also gives a pop of color. Bacon bits introduce a crunchy, salty element that complements the creamy filling. Finally, chives add a fresh, oniony finish that brightens each bite.
Serve these deviled eggs on a bed of fresh greens for a beautiful presentation. They pair wonderfully with crisp, chilled white wine or a refreshing iced tea. For a more themed gathering, consider serving alongside other classic finger foods like mini quiches or bruschetta.
Start by placing your eggs in a single layer in a saucepan. Cover them with water until they're submerged by about an inch. Bring the water to a boil over high heat. As soon as it hits a rolling boil, remove the pan from the heat, cover it, and let it sit for 12 minutes. This method ensures perfectly cooked eggs every time.
While the eggs are cooking, prepare a bowl of ice water. Once the 12 minutes are up, transfer the eggs to the ice water to cool. This stops the cooking process and makes peeling a breeze.
After the eggs are cool to the touch, gently tap them on a hard surface to crack the shells, and peel them carefully. Slice the eggs in half lengthwise, scoop out the yolks, and place them in a mixing bowl.
Using a fork, mash the yolks until they're crumbly. Add the mayonnaise, yellow mustard, Dijon mustard, a dash of paprika, and salt and pepper to taste. Mix until smooth and creamy. Stir in the bacon bits for that delightful crunch.
Spoon or pipe the yolk mixture back into the egg whites. I find piping makes them look extra pretty, but a spoon works just fine too. Finish by garnishing with chopped chives and a light sprinkle of paprika for color.
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