Directions
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Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, remove the pot from heat, cover, and let the eggs sit for 12 minutes. This method ensures a tremendous yolk consistency and prevents the eggs from being overcooked.
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While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy. This usually takes about 5-7 minutes. Once cooked, remove the bacon from the skillet and let it drain on paper towels.
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Peel the eggs carefully after they have cooled completely. Cut them in half lengthwise and gently remove the yolks. Place the yolks into a mixing bowl.
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Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and the crumbled bacon. Ensure the mixture is smooth and creamy. Season with salt and pepper to taste. This mixture should have a tremendous balance of flavors.
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Spoon or pipe the mixture back into the egg whites. You can use a simple spoon for rustic charm or a piping bag for a more elegant presentation.
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Top with chopped chives and a sprinkle of extra bacon if desired. The chives add a delightful pop of color and fresh flavor to the eggs.
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Serve chilled or at room temperature. These eggs shine in both settings, making them a versatile dish for any gathering.
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