Dan Discovers Recipes

Smoked & Savory Deviled Eggs

Perfectly textured eggs with a rich filling featuring bacon, smoked paprika, and a secret touch of butter.

Instructions

1. Preheat: Boil water in a large pot, add generous amount of salt.
2. Cook Eggs: Gently lower cold eggs into boiling water and boil for 14 minutes.
3. Shock: Prepare an ice bath (50/50 ice and water). Immediately transfer eggs from the hot water to the ice bath and chill for 20 minutes.
4. Prep Filling: Peel the eggs and slice lengthwise. Remove yolks and place them in a mixing bowl; set whites aside on a platter.
5. Mash: Mash the yolks until smooth. Mix in mayonnaise, Dijon mustard, apple cider vinegar, and the softened butter until creamy and lump-free.
6. Flavor: Fold in the crumbled bacon, minced chives, and smoked paprika. Season with salt and white pepper to taste.
7. Fill: Transfer the mixture to a piping bag (or Ziploc with the corner snipped). Pipe generous mounds into the egg whites.
8. Serve: Top with a small shard of extra crisp bacon or a fresh chive. Serve slightly cool.