- 12 large eggs
- 1/4 cup mayo (I use olive oil mayo)
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- salt, to taste
- pepper, to taste
- smoked paprika- just a pinch for sprinkling over the eggs at the finish line
Bring your eggs to a low boil and then turn the burner off and let sit for another 10 minutes. Rinse in cold water, then crack and peel under the faucet as the water is running over them (this helps get the shell off).
Next, slice the eggs in half and remove the yolk. Mix the yolk, mayo, relish, mustard, salt and pepper together with a fork until uniform in consistency. Put the mixture in a big ziplock bag and then cut the corner off to create a “pastry bag” so you can pipe the mixture into the yolks easily. Next, add a small piece of bacon to each egg, and then a slice of jalapeno.