Deviled eggs filled with creamy yolk mix, smoky paprika, bacon, fresh dill, and tangy pickles.
# Components:
→ Filling & Mix-ins
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 2 tablespoons finely chopped dill pickles
06 - 2 tablespoons finely chopped cooked bacon
07 - 1 tablespoon finely chopped fresh dill
08 - 1 tablespoon finely chopped chives
09 - Salt and freshly ground black pepper to taste
→ Topping
10 - 1/2 teaspoon smoked paprika
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and chill for at least 5 minutes. Peel carefully once cooled.
03 - Slice each egg lengthwise and gently remove yolks into a mixing bowl, setting whites aside.
04 - Mash yolks until smooth, then add mayonnaise, mustard, vinegar, chopped pickles, bacon, dill, and chives. Stir until creamy and season with salt and pepper.
05 - Spoon or pipe yolk mixture back into egg white halves evenly.
06 - Sprinkle smoked paprika over filled eggs and garnish with additional bacon bits, dill, and chives if desired.
07 - Refrigerate for at least 15 minutes to develop flavor before serving.
