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When it comes to making classic deviled eggs, the foundation lies in achieving perfectly cooked hard-boiled eggs. Here are some tried-and-true tips to help you achieve that:

Classic Deviled Eggs with a Twist

Discover a delightful twist on the classic appetizer with this recipe for deviled eggs featuring crispy bacon and smoked paprika. Perfect for any occasion, these creamy, flavorful bites elevate traditional deviled eggs to new heights. With easy preparation and endless customization options, you can impress your guests or enjoy them as a tasty snack. Join the culinary adventure and make these deviled eggs a staple at your gatherings!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1/2 teaspoon smoked paprika (plus extra for garnish)

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or more to taste)

2 tablespoons crispy bacon bits

1 tablespoon finely chopped chives

Salt to taste

Instructions
 

Start by boiling the eggs: Place eggs in a pot and cover with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 9-12 minutes, depending on how well done you prefer the yolks.

    Once the eggs have cooked, transfer them to an ice bath immediately (a bowl of ice water). Let them cool for about 5-10 minutes to stop the cooking process.

      Carefully peel the cooled eggs under running water to help remove the shell easily. Pat them dry with a paper towel.

        Slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter, cut side up.

          To the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, ground black pepper, cayenne pepper, and a pinch of salt. Use a fork to mash and mix the ingredients until smooth and creamy.

            Stir in the crispy bacon bits and half of the chopped chives, mixing well.

              Spoon or pipe the creamy yolk mixture back into the egg whites. If you'd like, you can use a pastry bag fitted with a star tip to add a decorative touch.

                Sprinkle the tops with extra smoked paprika, remaining chives, and a dash of cayenne for a bit of heat.

                  Serve chilled or at room temperature. Enjoy your twist on the classic deviled eggs!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves