Deviled Eggs Recipe

Preparation

1. 1

   Hard Boil the Eggs

   Place the 6 eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

2. 2

   Cool and Peel

   After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool. Once cool, gently tap the eggs on a hard surface to crack the shells and peel them under running water.

3. 3

   Prepare the Filling

   Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add 3 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the yolks. Mash and mix until smooth.

4. 4

   Fill the Egg Whites

   Using a spoon or piping bag, fill each egg white half with the yolk mixture.

5. 5

   Prepare the Candied Bacon

   Cook 3 slices of bacon until crispy and caramelized, then chop into small pieces.

6. 6

   Garnish

   Sprinkle the filled eggs with paprika and top each with chopped candied bacon.

7. 7

   Serve on Greens

   Arrange the deviled eggs on a plate lined with 2 cups of Arcadian greens for a fresh presentation.