Optional: 1/4 cup cooked and crumbled turkey bacon for extra crunch
Instructions
Place your eggs in a single layer in a large saucepan and cover them with at least one inch of cold water. 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 in the hot water for exactly 10 to 12 minutes.
While the eggs are sitting, prepare a large bowl with ice and cold water. Once the timer goes off, use a slotted spoon to transfer the eggs into the ice bath. Let them cool completely for about 10 minutes. This helps the shells peel off cleanly. Gently crack the shells and peel the eggs under cool running water.
Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Use a fork to mash the yolks into a fine crumble. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until the filling is completely smooth and creamy.
Spoon the yolk mixture into a piping bag fitted with a large star tip, or simply use a plastic storage bag with a corner snipped off. Pipe the filling into the center of each egg white. To create the Christmas look, sprinkle the tops with a little smoked paprika, then carefully place the diced red bell peppers and chopped chives over the filling to resemble tiny ornaments or holly.
