Prep time: 20 minutes
Total time: 45 minutes
Servings: 12 eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons dill pickle relish
- 1 teaspoon yellow mustard
- 1/4 teaspoon freshly ground black pepper
- Smoked Paprika, for garnish
- 3 slices Woodhill Cottage Billionaire Bacon, broken into fourths, for garnish
- Chopped fresh chives, for garnish
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Instructions
Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 13 minutes.
Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.
Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Working with 1 egg at a time, firmly tap on a at surface until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.
Place yolks in a fine-meshed sieve set over a medium mixing bowl. Using a rubber spatula, push the yolks through the sieve until finely crumbled. Stir together yolks, mayonnaise, relish, mustard, and pepper; stir well to combine.
Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with smoked paprika, candied bacon pieces, and chopped chives. Serve immediately, or store, covered, in refrigerator up to 3 days.
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