This dressed up deviled egg recipe from chef Ryan Scott — which calls for bacon and smoky paprika — will definitely be a hit for holidays like Thanksgiving and Easter, picnics and parties.
- 16 hardboiled eggs
- 3/4 cup mayonnaise
- 3 tablespoons caper juice
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon Tabasco sauce
- 1/3 teaspoon salt
- 1/4 cup chopped chives
- 3-4 strips crispy turkey bacon
- Paprika for garnish
Bring a large pot of water to a boil and add eggs. Cook eggs at a boil for 6 minutes and turn down heat. Cover pot and let eggs sit for 6 minutes. Drain water and submerge eggs in ice and let stand for 6 minutes. Peel and slice each egg in half. Scoop out the egg yolks.
Combine reserved eggs yolks with all remaining ingredients, except egg whites, chives, and bacon, in a food processor. Pulse until mixture becomes smooth. Pass egg mixture through a sieve to remove any lumps.
Place egg mixture into a pastry bag fitted with a small round or star tip and pipe into each halved egg white. Garnish with crumble of turkey bacon, chopped chives, and a sprinkle of paprika.