Kenna’s Bacon & Chive Deviled Eggs

Ingredients:

• 6 eggs (halved and yolks removed)

• 3 TBSP (or more depending on creaminess desire)  - Dukes mayo

• 1 TBSP Dijon Mustard

• 2 tsp dill pickle juice

• 1/2 tsp garlic powder

• 1/8 tsp salt

• 1/4 tsp pepper

• 1/4 tsp paprika / smoked paprika (depending on flavor desires)

Toppings:

• 1 slice of bacon - cooked, overdone to a crisp, then crumbled

• Chopped chives

• Paprika

Directions:

1. Hardboil eggs for 10 min.

   1. I add my eggs to boiling water, with a splash of white vinegar. (The vinegar keeps the yolks from cracking and makes them easier to peel.)

2. Remove from boiling water and immediately add to ice water. Let the eggs cool.

3. Peel eggs and cut them in half.

1. I like to use the rolling method. Works like a charm every time.

4. Add yolk to a separate bowl and mix in the the filling ingredients. Whip it real good.

   1. I like it super creamy. But you do you.

5. Taste it. Does it taste good? What does it need? This is your chance to make it your own. Sometimes I get crazy and add Worcestershire, yellow mayo, and even spicy bean juice. Its fun to mix it up.

6. Fill the egg halves with the filling. I like to pipe them into the eggs using a piping bag or ziplock, but you can totally just spoon them in.

7. Top the eggs with a light dusting of paprika, then add bacon bits and chives.

8. Eat a couple, then serve :)

9. Here’s a video with visual instructions.

Here I am with my deviled egg platter.