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Instructions:
Boil the Eggs:
Place eggs in a pot, cover with cold water (about 1 inch above eggs), bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
Cool and Peel:
Drain the hot water, transfer eggs to ice water for 5 minutes, then peel.
Cut and Prepare:
Slice eggs in half lengthwise, scoop out the yolks, and place egg whites on a serving platter.
Make the Filling:
Mash the yolks, then mix with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until creamy.
Assemble:
Fold in the chopped bacon, chives, and pickles. Adjust seasoning if needed.
Fill the Eggs:
Spoon or pipe the mixture back into the egg whites.
Garnish:
Sprinkle with paprika and add your favorite toppings.
Serve and Enjoy:
Serve immediately or refrigerate until ready to eat.
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