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Ingredients
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Egg Base
Filling
Garnish
Method
Egg Preparation
- 1
Boil the Eggs
Place the large eggs in a pot and cover them with cold water, ensuring that the water is at least an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.
- 2
- 3
Peel the Eggs
Once cooled, gently tap each egg on a hard surface and roll it to crack the shell. Peel the eggs under running water to help remove the shell more easily.
Filling Preparation
- 4
Prepare the Filling
Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, white vinegar, paprika, salt, and black pepper to the yolks. Mash the mixture together until smooth and creamy.
- 5
Add Fresh Chives
Stir in the chopped fresh chives into the yolk mixture until evenly distributed.
- 6
Fill the Egg Whites
Using a spoon or a piping bag, fill each egg white half with the yolk mixture generously.
Garnishing
- 7
Garnish the Deviled Eggs
Sprinkle the filled deviled eggs with crisp bacon bits and a dusting of smoked paprika. Top each with a small pinch of extra chives for a fresh finish.
