Ingredients
Equipment
Method
- Hard-boil the eggs, then peel and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Mash the yolks and combine with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until smooth.
- Fold in chopped chives and crumbled bacon.
- Spoon the yolk mixture back into the egg whites.
- Sprinkle with paprika and garnish with additional chives.
Nutrition
Notes
Customize by swapping mayonnaise for Greek yogurt or adding sriracha for a spicy kick. These deviled eggs can be stored in an airtight container in the fridge for up to two days.