Ingredients
Scale
- 6 large eggs
- 4 strips thick-cut turkey bacon, cooked and crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sugar
- Pinch of salt
- Pinch of black pepper
- Smoked paprika (for garnish)
- Fresh chives, chopped (optional)
Instructions
- Boil eggs in a saucepan covered with cold water until water boils. Remove from heat and let sit covered for 10-12 minutes.
- Cool eggs in an ice bath for about 5 minutes.
- Peel cooled eggs, slice them in half lengthwise, and scoop out yolks into a bowl.
- Mash yolks and mix with mayonnaise, mustard, vinegar, sugar, salt, and pepper until creamy.
- Stir in most of the crumbled turkey bacon; reserve some for garnish.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Garnish with remaining turkey bacon, smoked paprika, and chives if desired.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half (35g)
- Calories: 70
- Sugar: 0g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg