BEST Creamy Deviled Eggs

Ingrédients

• 6 large eggs
• 1 teaspoon Dijon mustard
• 1 dash salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon snipped fresh chives
• 1 teaspoon dill pickle juice (or apple cider vinegar)
• 1 teaspoon cream cheese (block-style)
• 3 tablespoons mayonnaise
• paprika ((for garnish))
• thick cut bacon, cooked ((for garnish))

Préparation

1. 1

   --- Hard Boiled Eggs ---

2. 2

   Fill a small pot with a little over 1 inch (3 cm) of water to a rolling boil. Add a splash of vinegar and a little salt to the water. Rinse eggs with warm water and then lower them into the boiling water. Let sit for 10-12 minutes, stirring a few times to ensure the yolks stay centered.

3. 3

   Remove eggs from boiling water using a slotted spoon or strainer spoon. Place eggs immediately into a large bowl of ice water to cool. Peel the eggs after 20-30 minutes. Cool in the refrigerator an extra 15 minutes if eggs are still warm.

4. 4

   --- Assemble Deviled Eggs ---

5. 5

   Cut the eggs in half lengthwise and remove the cooked yolk. Set the cooked egg whites aside. Place yolks directly into your food processor, add all remaining ingredients. Blend together for 30 seconds or until smooth and creamy.

6. 6

   Transfer yolk mixture into a Ziploc bag or piping bag. Cut the corner of the bag and pipe the mixture into the egg white cups. Garnish with bacon and dusting of paprika.