2 tablespoons cooked turkey bacon bits for topping
Instructions
Place your eggs in a single layer at the bottom of a large saucepan and cover them with cold water by at least one inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 12 minutes to ensure perfectly set yolks without any green rings.
Prepare an ice bath by filling a medium bowl with cold water and a handful of ice cubes. Use a slotted spoon to transfer the hot eggs into the ice bath and let them chill for at least 10 minutes. This stops the cooking process and makes peeling much easier. Gently crack the shells all over and peel them under cool running water.
Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl. Arrange the empty whites on a serving platter. Use a fork to mash the yolks until they are fine and crumbly. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until the mixture is completely smooth and creamy.
You can use a small spoon to scoop the filling into the egg white cavities, but for a festive look, I recommend using a piping bag. Fit a piping bag with a large star tip and fill it with the yolk mixture. Pipe a generous swirl of the filling into each egg white half. This gives the appetizer a beautiful, professional appearance for your Christmas dinner.
Lightly dust the top of each egg with smoked paprika for a pop of red. Sprinkle the fresh chopped chives and the crispy turkey bacon bits over the top to represent the classic green and savory elements of the season. Serve immediately or cover and refrigerate until you are ready to present them to your guests.
