# Components:
→ Filling & Mix-ins
02 - 3 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp white wine vinegar
05 - 2 tbsp finely chopped dill pickles or cornichons
06 - 2 tbsp finely chopped cooked bacon
07 - 1 tbsp finely chopped fresh dill
08 - 1 tbsp finely chopped chives
09 - Salt and freshly ground black pepper to taste
→ Topping
10 - ½ tsp smoked paprika or sweet paprika for milder flavor
11 - Extra bacon bits, dill, and chives for garnish (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
03 - Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside.
04 - Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, dill pickles, cooked bacon, fresh dill, and chives. Mix until creamy and well combined. Season with salt and freshly ground black pepper to taste.
05 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
06 - Sprinkle smoked paprika over each filled egg half. Garnish with additional bacon bits, dill, and chives as desired.
07 - Refrigerate for at least 15 minutes to meld flavors before serving.
