Bacon & Chive Deviled Eggs

Place eggs in a pan of cold water (make sure the water completely covers the eggs). Bring it to a boil and then immediately turn off the heat. Leave the lid on the pot, and let eggs sit in the hot water for 10 minutes.

Drain the eggs and run them under cold water until they’re cool enough to handle. Peel the eggs, slice them in half lengthwise, and set aside.

Meanwhile, place the bacon pieces in a non-stick skillet. Cook over medium heat, stirring occasionally, until pieces are cooked through and start to get crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain.

Place the egg yolks in a medium bowl. Add the mayonnaise, ground mustard, cider vinegar, salt, and pepper. Mix with a hand mixer until totally smooth. Fold in the chives and almost all of the bacon (save some of each for garnish).

Fill the holes in the egg whites with the yolk mixture, sprinkle with remaining chives and bacon, and sprinkle the tops with paprika, if desired.