Smoky paprika eggs with creamy filling and bacon topping—easy for gatherings, gluten-free, crowd favorite.
# Components:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon apple cider vinegar
05 - 1/2 teaspoon smoked paprika
06 - 1/8 teaspoon salt
07 - 1/8 teaspoon ground black pepper
→ Topping
08 - 2 slices bacon
09 - 1/4 teaspoon smoked paprika (for garnish)
10 - 1 tablespoon chives, finely chopped (optional)
# Directions:
01 - Arrange the eggs in a saucepan and cover fully with cold water. Heat over medium-high until boiling, then cover, remove from heat, and let stand for 10 minutes.
02 - Cook bacon slices in a skillet over medium heat until crisp. Transfer to paper towels to drain excess fat, then crumble into small pieces.
03 - Move eggs to a bowl of ice water and allow to cool for 5 minutes. Peel shells carefully and halve eggs lengthwise.
04 - Gently remove the yolks to a mixing bowl and mash them with a fork until they reach a smooth consistency.
05 - Combine mashed yolks with mayonnaise, Dijon mustard, apple cider vinegar, 1/2 teaspoon smoked paprika, salt, and ground black pepper. Mix until creamy and fully blended.
06 - Spoon or pipe the yolk mixture into the hollow of the egg white halves.
07 - Sprinkle each filled egg with crumbled bacon, additional smoked paprika, and chopped chives if desired.
08 - Refrigerate until chilled and serve cold.
