Loaded Deviled Eggs

Creamy deviled eggs with a modern flair: rich yolk filling topped with crispy bacon bits, fresh chives, and a hint of smoked paprika. Perfect as an elevated, crowd-pleasing appetizer.

Steps

1. Place the egg in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then transfer to ice water to cool completely. 2. Peel the egg and slice it in half lengthwise. Gently scoop out the yolk into a bowl. 3. Mash the egg yolk with mayonnaise, Dijon mustard, vinegar, a small pinch of salt, and black pepper until smooth and creamy. 4. Carefully spoon or pipe the yolk mixture back into the egg white halves. 5. Sprinkle the tops with crispy bacon bits, chopped chives, and a pinch of smoked paprika. 6. Serve chilled or at room temperature.

1 large egg 1 teaspoon mayonnaise 1/4 teaspoon Dijon mustard 1/8 teaspoon white vinegar Salt and black pepper, to taste 1 teaspoon cooked bacon bits 1/2 teaspoon finely chopped chives Pinch of smoked paprika