2 slices cooked turkey bacon, crumbled for garnish
Instructions
Place your eggs in a single layer in a saucepan and cover them with an inch of cold water. Bring the water to a boil, then remove from heat, cover the pan, and let them sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to make peeling easier. Once cooled, peel the eggs and slice them in half lengthwise.
Carefully remove the yolks from the egg whites and place them into a small mixing bowl. Use a fork to mashing the yolks until they are fine and crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika. Stir until the mixture is completely smooth and creamy.
Take your finely minced leftover turkey and fold it into the egg yolk mixture. Ensure the turkey pieces are small enough that they will fit through a piping tip if you plan to use one, otherwise, mixing them thoroughly ensures every bite has a bit of savory flavor. Season with salt and pepper according to your preference.
Spoon the turkey and yolk mixture back into the cavities of the egg whites. If you want a more polished look, you can use a piping bag with a large open tip, or simply use two small spoons to mound the filling generously into each half.
Sprinkle the tops of the eggs with the crumbled turkey bacon and fresh chives. A tiny extra dusting of smoked paprika can add a nice pop of color. Serve immediately or chill until you are ready to enjoy your holiday leftovers.
