Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons olive brine
- 3 strips cooked turkey bacon, crumbled
- 1 tablespoon fresh chives, chopped
- 1 pinch smoked paprika
Instructions
- Boil the eggs for 10 minutes, then put them in ice water to cool.
- Once cool, peel the eggs and slice them in half.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, olive brine, turkey bacon, chives, and paprika to the yolks, and mix well.
- Fill the egg white halves with the yolk mixture.
- Garnish with additional bacon and chives if desired.
Notes
- For an extra kick, consider adding a few drops of hot sauce to the yolk mixture.
- These can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: boiling
- Cuisine: American
- Diet: flexitarian
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg