# Components:
→ Filling and Mix-ins
02 - 3 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp white wine vinegar
05 - 2 tbsp finely chopped dill pickles
06 - 2 tbsp finely chopped cooked bacon
07 - 1 tbsp finely chopped fresh dill
08 - 1 tbsp finely chopped chives
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Topping
11 - 1/2 tsp smoked paprika
12 - Extra bacon bits, dill, and chives for garnish (optional)
# Method:
01 - Place eggs in a saucepan and cover with cold water about 1 inch above. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool for at least 5 minutes. Peel eggs carefully to avoid damaging whites.
03 - Slice eggs lengthwise and gently remove yolks into a mixing bowl, setting the whites aside.
04 - Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon mustard, white wine vinegar, chopped dill pickles, cooked bacon, fresh dill, and chives. Season with salt and freshly ground black pepper to taste.
05 - Spoon or pipe the yolk mixture evenly back into the egg white halves.
06 - Sprinkle each filled egg half with smoked paprika and garnish with extra bacon bits, dill, and chives if desired.
07 - Refrigerate for at least 15 minutes to enhance flavor before serving.
