Diddy-Style Deviled Eggs with a Twist
Elevate your appetizer game with these Diddy-Style Deviled Eggs, a show-stopping take on a classic! Creamy yolks are mixed with rich ingredients like smoked paprika, a hint of mustard, and a splash of hot sauce, providing a zesty kick. Topped with crispy bacon and fresh chives, these eggs are perfect for parties, barbecues, or any gathering. A guaranteed crowd-pleaser that’s easy to make!
ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 slices crispy bacon, crumbled
- 1 tablespoon fresh chives, chopped
steps
- 1.
Hard-boil the eggs by placing them in a pot, covering with cold water, and bringing it to a boil.
- 2.
Once boiling, cover the pot and remove it from heat. Let eggs sit for 12 minutes.
- 3.
Transfer eggs to an ice bath to cool for 5 minutes, then peel and slice them in half lengthwise.
- 4.
Remove yolks and place them in a mixing bowl; set egg whites aside.
- 5.
Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and pepper until smooth.
- 6.
Spoon or pipe the yolk mixture back into the egg white halves.
- 7.
Top with crumbled bacon and a sprinkle of fresh chives for garnish.
- 8.
Chill for at least 30 minutes before serving to allow flavors to meld.
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