# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/8 teaspoon garlic powder
06 - 1/8 teaspoon smoked paprika, plus more for garnish
07 - Salt, to taste
08 - Black pepper, to taste
→ Garnish
09 - 3 slices bacon, cooked until crisp and finely chopped
10 - 1 small fresh jalapeño, seeded and finely diced
11 - 1 tablespoon fresh chives, finely chopped (optional)
# Steps to Follow:
01 - Arrange eggs in a single layer in a saucepan. Cover with cold water by 1 inch and bring to a boil over medium-high heat. Once boiling, cover saucepan, remove from heat, and let eggs stand for 10 to 12 minutes.
02 - Transfer eggs to a bowl filled with ice water for at least 5 minutes to halt cooking. Gently peel cooled eggs.
03 - Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl; arrange egg whites on a serving platter.
04 - Mash yolks thoroughly with a fork. Incorporate mayonnaise, Dijon mustard, white wine vinegar, garlic powder, smoked paprika, salt, and black pepper. Blend until mixture is smooth and creamy.
05 - Fold in half of the chopped bacon and half the diced jalapeño into the yolk mixture.
06 - Pipe or gently spoon the yolk mixture into the hollowed egg whites.
07 - Top filled eggs with reserved bacon and jalapeño. Sprinkle additional smoked paprika and chives, if desired.
08 - Refrigerate assembled eggs until ready to serve.
