Optional for extra flavor: chivesparsley, or dill for garnish
Instructions
Prepare the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer eggs to an ice water bath to cool.
Cook the Bacon: While eggs are cooling, cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble.
Prepare the Filling: Peel the eggs and halve them lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with crumbled bacon and paprika.
Garnish and Serve: Optionally, garnish with fresh herbs for added color and flavor. Chill until ready to serve.
Notes
Boil eggs in advance and cool in ice water for easier peeling.
• Use a piping bag or a zip-top bag with a corner cut off to fill the egg whites smoothly.
• Cook bacon until very crispy for the best texture contrast.
• Adjust the mayonnaise and mustard to taste for creamier or tangier filling.
• Garnish with fresh herbs like chives or parsley for added color and flavor.