Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon unsalted butter, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika (plus more for garnish)
- ⅛ teaspoon cayenne pepper (optional, for slight heat)
- Salt and black pepper to taste
- 2 strips turkey bacon, cooked and crumbled (optional, for garnish)
- Chopped chives or parsley (for garnish)
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then remove the pan from the heat, cover, and let the eggs sit for 10 minutes. Transfer the eggs to an ice bath and let them cool for 5-10 minutes before peeling.
Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving platter.
Mash the yolks with a fork until smooth. Add the mayonnaise, softened butter, Dijon mustard, apple cider vinegar, sugar, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix until creamy and well combined. For an ultra-smooth texture, use a hand mixer or food processor.
Transfer the filling to a piping bag or use a spoon to carefully fill each egg white half with the yolk mixture.
Sprinkle with extra smoked paprika for color and flavor. Top with crumbled turkey bacon and chopped chives or parsley for added texture and a pop of freshness. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140
- Sugar: 0.5g
- Fat: 12g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g