Œufs mimosa au bacon

Ingrédients

• 12 Large Hard Boiled Eggs (– peeled & cut in half)
• 1/2 Cup Mayonnaise (- or more to taste)
• 1 TBS Honey Mustard
• 3/4 tsp White Wine Vinegar ((Don't skip this - it's the secret to the best deviled eggs!))
• To Taste Kosher Salt & Ground Black Pepper
• 4 Slices Bacon (– cooked and crumbled, plus more for garnish (about 1/3 cup))
• 1/4 Cup Sharp Cheddar Cheese (– finely grated, plus more for garnish)
• 2 TBS Chives (– thinly sliced, plus more for garnish)
• Optional Garnishes: Smoked Paprika and Toasted Panko Breadcrumbs

Préparation

1. 1

   Start Deviled Egg Filling: Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Pulse until the yolks are finely chopped. Then add in the mayonnaise, mustard, and vinegar. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cover the food processor and process again until the mixture is very smooth.

2. 2

   Add Bacon And Cheddar: Add the bacon, cheese, + chive: Add the bacon and cheddar to the food processor. Cover and pulse until just combined. Add the chives to the bowl. Cover and pulse until just combined again.

3. 3

   Fill Egg Whites: Pipe the eggs: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off. Pipe the mixture into the egg whites, filling them generously.

4. 4

   Serve Bacon Deviled Eggs: Garnish & Serve: Top the eggs with extra bacon, chives, and toasted panko, if using. Sprinkle the tops of the deviled eggs generously with smoked paprika. Serve immediately and enjoy!