Loaded Deviled Eggs

Give your traditional deviled eggs a hearty and flavorful twist! These loaded deviled eggs are packed with a combination of cheese, bacon, and chives, making them a delightful appetizer for any occasion.

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar or apple cider vinegar
• Salt and black pepper, to taste
• 4 strips of bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese
• 2 tablespoons fresh chives, finely chopped
• 1/4 teaspoon smoked paprika (optional for garnish)
• Fresh parsley, for garnish

Instructions:

1. Boil the Eggs:
   • Place the eggs in a large saucepan and cover with water by an inch. Bring the water to a boil. Once boiling, reduce the heat to low and let simmer for 1 minute.
   • Remove from heat, cover, and let sit for 12 minutes.
   • Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
2. Preparation:
   • Once the eggs are cool, peel them and cut them in half lengthwise.
   • Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
3. Yolk Mixture:
   • Mash the yolks using a fork until crumbly.
   • Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
   • Fold in the crumbled bacon, shredded cheddar cheese, and chives, keeping some aside for garnish.
4. Stuff the Eggs:
   • Using a spoon or a piping bag, fill each egg white half with the yolk mixture, ensuring they are generously stuffed.
5. Garnish and Serve:
   • Sprinkle the tops with the reserved crumbled bacon, cheddar cheese, chives, and a dash of smoked paprika. Add a small sprig of parsley on each for an extra touch.
   • Chill for at least an hour before serving to let the flavors meld.

Enjoy your Loaded Deviled Eggs as a delightful appetizer or a savory snack! They’re best when served fresh but can be stored in the refrigerator in an airtight container for up to two days.