Bacon Deviled Eggs
Serves 24

Ingredients

12 large eggs
½ cup mayonnaise
2 teaspoons Dijon or whole-grain mustard
2 teaspoons yellow mustard
½ teaspoon Worcestershire sauce
3 tablespoons chopped fresh chives, plus 1 tablespoon for garnish
3 tablespoons finely chopped cooked bacon, plus 1 tablespoon more for garnish Salt
Freshly cracked black pepper

GARNISHES

Fresh dill, lightly chopped
Thinly sliced radishes
Paprika

instructions

1.Fill a large pot with water about 5 inches high and bring the water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Using a large spoon, lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That’s okay. Once the last egg is in, cook them for 11 to 12 minutes, occasionally stirring gently. Use the spoon to transfer the eggs to a large bowl filled with ice water. Let cool for 5 minutes.

2.Peel the eggs, rinse off any shell bits, and pat them dry. Slice the eggs in half the long way and carefully spoon the yolks into a medium bowl (if you’re mixing by hand) or the bowl of a food processor fitted with the regular chopping blade (if you’re mixing in a machine). Place the egg white halves on a serving platter.

3.To the egg yolks, add the mayonnaise and both mustards. Mash and stir with a fork or blend until
smooth in a food processor. If using a processor, transfer the mixture now to a medium bowl. Stir in the Worcestershire sauce, chives, and bacon bits. Season to taste with salt and pepper.

4.Spoon about 2 heaping teaspoons into each egg white. Top with more chives, bacon, dill, thinly sliced radish, and a sprinkling of paprika just before serving. The eggs are best within 2 days of preparing. Serve chilled.