Ingredients
Method
Preparation
- Hard boil the eggs by placing them in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath to cool. Once cooled, peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper; mix until smooth.
- Stir in crumbled bacon for that savory kick.
Assembly
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped chives or parsley for a pop of color.
- Serve chilled or at room temperature.
Notes
Store in the fridge for up to 2 days in an airtight container. You can boil the eggs a day in advance but fill them before serving for best taste. For a healthier option, try Greek yogurt instead of mayonnaise.