Ingredients 1x2x3x

• 12 large eggs (older eggs peel more easily)
• 1/3 cup mayonnaise (use a brand you like)
• 2 teaspoons Dijon mustard
• 2 teaspoons apple cider vinegar (or white wine vinegar)
• 1–2 tablespoons sour cream (optional, for extra creaminess)
• 1/4 teaspoon kosher salt (adjust to taste)
• 1/8 teaspoon black pepper
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 2–3 strips bacon, cooked crisp and crumbled (optional but recommended)
• 2 tablespoons finely chopped chives (or parsley)
• 1 tablespoon finely minced celery or shallot (optional, for gentle crunch)
• Sweet paprika (for a classic dusting, optional)

Method

1. Cook the eggs: Place eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
2. Shock and cool: Transfer eggs to an ice bath and cool for at least 10 minutes. This stops the cooking and makes peeling easier.
3. Peel carefully: Crack each egg gently and peel under running water. Pat dry. Slice eggs lengthwise and pop the yolks into a mixing bowl.
4. Make the filling: Mash yolks until fine and crumbly. Add mayonnaise, Dijon, vinegar, sour cream (if using), salt, pepper, and smoked paprika. Mix until smooth and creamy. If it’s too thick, add a teaspoon of water or sour cream at a time.
5. Add mix-ins: Fold in half the bacon, half the chives, and the celery or shallot if using. Taste and adjust seasoning with more salt, pepper, or vinegar.
6. Fill the egg whites: Spoon or pipe the filling into the egg white halves. A small cookie scoop or zip-top bag with a corner snipped off works well for neat swirls.
7. Garnish: Top with remaining bacon and chives. Dust lightly with smoked paprika or sweet paprika, depending on your preference.
8. Chill before serving: Refrigerate for at least 30 minutes so the flavors settle and the filling firms up.
9. Serve: Arrange on a platter. For extra Thanksgiving flair, add small sprigs of dill or a few pickled jalapeño rings on the side for guests who like heat.

Notes

• Short-term: Keep deviled eggs covered in the fridge for up to 2 days. Add garnishes like bacon and chives just before serving to keep them crisp.
• Make-ahead tip: Store whites and filling separately. Pipe the filling an hour before guests arrive for the freshest texture.
• Transporting: Use a deviled egg carrier or line a container with paper towels to keep eggs from sliding.
• Food safety: Don’t leave out at room temperature for more than 2 hours.