Ingredients
Classic Recipe:
1 dozen (12) hard cooked eggs, shelled and halved
1/2 cup mayonnaise (more as desired)
1 tbsp apple cider vinegar
2 tsp dijon mustard
2 tbsp chopped fresh chives (optional)
pinch salt
paprika, to top
Additions for variations (see below)
Bacon Jalapeno:
Main recipe, plus:
3 slices of bacon, cooked until crispy
1 small jalapeno, finely minced (replaces chives)
– Replace chives with finely chopped jalapeno
– Top each egg with a small piece of bacon
Dill Pickle:
Main recipe, plus:
1 tbsp pickle juice (replaces vinegar)
2 tbsp chopped pickles (replaces chives)
Fresh dill to top
– Replace vinegar with 1 tbsp pickle juice
– Replace chives with 2 tbsp chopped fresh dill
– Top with fresh dill
Instructions
1. Carefully remove yolks from eggs and add to a large bowl.
2. Combine egg yolks with mayonnaise, vinegar (or pickle juice) dijon, herbs and a pinch of salt. Taste for seasoning.
3. Pipe (I use a quart-size plastic freezer bag with the corner cut off) or spoon into egg white halves. Top with your favorite toppings and serve cold.