Deviled Eggs

[The Bold Bite Remix]

Classic deviled eggs elevated with crispy bacon chunks and tangy pickled red onions. These bold bites bring together creamy, smoky, and acidic flavors for the perfect party appetizer.

Ingredients

For Eggs:
6 large eggs (pasture-raised preferred)
Water for boiling
Ice water for cooling

For Filling:
3 tbsp (45ml) avocado oil mayonnaise
1 tsp (5ml) Dijon mustard
1 tsp (5ml) apple cider vinegar
1/4 tsp (1.5g) sea salt
1/8 tsp ground black pepper
1 tbsp (15ml) fresh chives, finely chopped

For Toppings:
3 strips (90g) pasture-raised bacon, cooked and chopped
2 tbsp (30g) pickled red onions
Fresh chives for garnish
Smoked paprika for dusting

Steps

Boil:

Place eggs in saucepan and cover with cold water by 1 inch. Bring to rolling boil over high heat, then remove from heat and cover. Let sit exactly 12 minutes.

Cool:

Immediately transfer eggs to ice water bath using slotted spoon. Let cool completely, about 10 minutes, then peel under cool running water.

Halve:

Cut eggs in half lengthwise and carefully remove yolks. Place yolks in medium bowl and arrange whites on serving platter.

Mix:

Mash yolks with fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and chopped chives. Mix until creamy and well combined.

Fill:

Spoon or pipe yolk mixture evenly into egg white halves, mounding slightly in center for attractive presentation.

Top:

Sprinkle each egg with chopped bacon and pickled red onions. Garnish with fresh chives and light dusting of smoked paprika.

Serve:

Serve immediately or refrigerate covered up to 2 hours before serving. Best enjoyed within 24 hours of preparation.

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Make it Good For The Gut (Optional)

Replace regular mayonnaise with probiotic mayonnaise made with fermented oils. Add 1 tsp fermented pickle juice to the yolk mixture for extra probiotics and tangy flavor. Use naturally fermented pickled onions instead of quick-pickled for beneficial bacteria. Include a pinch of prebiotic fiber powder in the filling. Top with fermented chives if available, or add a small dollop of cultured sour cream for additional probiotics.

Remix Options

Spicy Kick: Add 1-2 dashes of hot sauce or 1/4 tsp cayenne pepper to the yolk mixture, top with sliced jalapeños instead of pickled onions. Mediterranean Style: Replace bacon with sun-dried tomatoes and capers, use olive tapenade in the filling, garnish with fresh oregano. Avocado Version: Mash 1/2 ripe avocado into the yolk mixture, reduce mayonnaise to 1 tbsp, add lime juice for brightness. Smoked Salmon Luxury: Top with flaked smoked salmon and fresh dill instead of bacon, add lemon zest to filling. Herb Garden: Mix fresh parsley, dill, and tarragon into filling, top with microgreens and edible flowers. Keto-Friendly: Use full-fat mayonnaise made with avocado oil, add extra bacon, garnish with pork rinds for crunch.

Good To Know

Perfect Hard-Boiled Technique: Start eggs in cold water, bring to rolling boil, then remove from heat and let sit 12 minutes for perfectly set yolks without green ring. Easy Peeling Secret: Use eggs that are at least 1 week old and immediately transfer to ice bath after cooking – this makes shells slip off effortlessly. Smooth Filling Texture: Pass yolks through fine-mesh sieve or use fork to mash thoroughly before adding other ingredients for silky-smooth consistency. Piping Perfection: Transfer filling to zip-top bag, cut corner, and pipe into whites for professional presentation, or use small spoon for rustic look. Make-Ahead Strategy: Prepare eggs and filling separately up to 2 days ahead, assemble day of serving to prevent watery texture. Storage Tips: Store assembled eggs covered in refrigerator up to 2 days – place paper towel under eggs to absorb moisture. Transport Trick: Use deviled egg carrier or place in egg carton for stable transport to parties without sliding around.