Bacon-Wrapped Deviled Eggs

Ingredients

• 12 pieces eggs
• 12 pieces bacon strips
• 4 tablespoons mayonnaise
• 2 teaspoons mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 2 tablespoons chives

Cooking instructions

1. Boil the Eggs — Place eggs in a pot and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer eggs to ice water to cool completely.
2. Prepare the Bacon — Preheat oven to 400°F (200°C). Line a baking sheet with foil. Partially cook bacon strips in a pan for 3-4 minutes to start rendering fat, but do not crisp. Place on baking sheet.
3. Peel and Halve Eggs — Peel cooled eggs and slice each in half lengthwise. Remove yolks carefully and place in a mixing bowl.
4. Make Filling — Mash yolks with mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper until smooth. Stir in chopped chives, reserving some for garnish.
5. Stuff Eggs and Wrap Bacon — Fill egg white halves with the yolk mixture generously. Wrap each stuffed egg half with a partially cooked bacon strip and secure with toothpicks.
6. Bake to Crisp Bacon — Place bacon-wrapped eggs on the baking sheet. Bake for about 10-12 minutes until bacon is crispy.
7. Serve — Remove from oven, sprinkle with reserved chives and a light dusting of paprika. Serve warm or at room temperature for a savory appetizer.