Made my way with deviled eggs garnished with bacon
6 large eggs
2 tbsp of mayonnaise
1 tsp of Dijon mustard
1 tsp of white vinegar
1/4 tsp of salt
1/4 tsp of black pepper
2 slices of bacon, cooked and crumbled
Paprika, for garnish
Hard boil the eggs by placing them in a pot and covering them with cold water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12-15 minutes.
Drain the hot water and rinse the eggs under cold water until they are cool to the touch.
Peel the eggs and cut them in half lengthwise. Scoop out the yolks and place them in a mixing bowl.
Mash the egg yolks with a fork, then add the mayonnaise, dijon mustard, white vinegar, salt, and black pepper. Mix until smooth.
Spoon the yolk mixture back into the egg whites, filling each half.
Sprinkle the crumbled bacon on top of the filled egg halves.
Sprinkle paprika over the top of the eggs for color.
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.
Serve the deviled eggs cold as a delicious appetizer or snack.