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Ingredients
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Eggs & Filling
Bacon & Garnish
Method
Eggs & Filling
- 1
Hard-boil the eggs
Place 12 large eggs in a single layer in a large saucepan or pot. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. As soon as water reaches a boil, cover the pot, remove from heat, and let sit for 10–12 minutes for fully hard-cooked yolks. Meanwhile, prepare an ice bath (large bowl with cold water and ice).
- 2
- 3
Prepare yolk filling
Slice each peeled egg lengthwise and transfer yolks to a medium bowl. Place whites on a platter and set aside. Using a fork, mash yolks until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, and 1 tsp black pepper. Mix until smooth and creamy. Taste and adjust seasoning — add up to 1–2 tbs extra mayonnaise or 1/2 tsp more salt if needed for desired texture and flavor.
- 4
Fill egg whites
Spoon or pipe the yolk mixture back into the egg white halves. For a neater presentation, transfer filling to a piping bag fitted with a large star or round tip (or use a zip-top bag with a corner snipped) and pipe into each white half.
- 5
Garnish
Lightly sprinkle filled eggs with 1 tsp paprika for color. Reserve final garnish until bacon is ready so everything is fresh and warm as desired.
Bacon & Garnish
- 6
Cook the bacon
While eggs cool or after filling, preheat oven to 400°F (200°C) or heat a skillet over medium. For oven-baked bacon: arrange 6 slices on a foil-lined baking sheet with a wire rack if available. Bake 12–18 minutes until crisp (time depends on thickness). For stovetop: cook slices in a skillet, turning, until crisp, about 8–12 minutes. Drain cooked bacon on paper towels and let cool slightly.
- 7