Ingredients:

  • 6 Large Eggs
  • 1/4 cup full-fat Mayonnaise
  • 2 tablespoons Cream Cheese, softened
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Apple Cider Vinegar (or pickle juice)
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Freshly Ground Black Pepper
  • 3 slices Thick-cut Bacon, cooked crispy and crumbled
  • 1/4 cup Sharp Cheddar Cheese, finely grated
  • 1 tablespoon Fresh Chives or Spring Onion, finely chopped
  • 1/4 teaspoon Hot Sauce (optional)
  • 1 tablespoon Reserved Bacon Crumbles (for garnish)
  • Paprika (smoked preferred, for garnish)
  • 1 teaspoon Extra Chives/Spring Onion (for garnish)

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan, cover with cold water by one inch. Bring water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let sit for precisely 10 minutes.
  2. Cool Rapidly: Immediately transfer the eggs to an ice bath using a slotted spoon. Chill for 5–10 minutes until completely cool to stop the cooking process.
  3. Cook the Bacon: While eggs cool, cook the bacon until very crisp. Drain thoroughly on paper towels. Once cool, finely crumble the bacon, reserving 1 tablespoon for garnish.
  4. Peel and Halve: Gently peel the cooled eggs. Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on your serving platter.
  5. Mash the Yolks: Mash the yolks thoroughly using a fork until mostly smooth. For the smoothest texture, press the yolks through a fine-mesh sieve.
  6. Build the Base: Add the mayonnaise, softened cream cheese, Dijon mustard, apple cider vinegar, salt, and pepper to the mashed yolks.
  7. Whisk Until Silky: Vigorously whisk the mixture until it is completely smooth and creamy, ensuring the cream cheese is fully incorporated.
  8. Fold in the 'Sin': Gently fold in the remaining crumbled bacon, shredded sharp Cheddar cheese, chopped chives/spring onion, and hot sauce (if using). Do not over-mix.
  9. Fill the Whites: Transfer the filling mixture to a piping bag or use a small spoon to mound the mixture back into the egg white cavities.
  10. Chill to Set: Cover the platter loosely and refrigerate for a minimum of 30 minutes to allow the flavours to meld and the filling to firm up.
  11. Garnish and Serve: Just before serving, sprinkle the reserved bacon crumbles, a light dusting of smoked paprika, and extra fresh chives over the top of each deviled egg.