# What You’ll Need:
→ Filling & Mix-ins
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 2 tablespoons finely chopped dill pickles
06 - 2 tablespoons finely chopped cooked bacon
07 - 1 tablespoon finely chopped fresh dill
08 - 1 tablespoon finely chopped chives
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Topping
11 - ½ teaspoon smoked paprika
12 - Extra bacon bits, dill, and chives for garnish (optional)
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Heat over medium-high until boiling. Remove from heat, cover, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool for at least 5 minutes. Carefully peel the eggs.
03 - Slice each egg lengthwise in half. Remove yolks and place in a mixing bowl; set whites aside.
04 - Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, chopped dill pickles, cooked bacon, fresh dill, and chives. Mix thoroughly and season with salt and pepper.
05 - Spoon or pipe the yolk mixture evenly into the egg white halves.
06 - Sprinkle smoked paprika over each filled egg. Garnish with additional bacon bits, dill, and chives if desired.
07 - Refrigerate for at least 15 minutes to enhance flavors before serving.
