Ingredients:

  • 6 large eggs
  • 1 tbsp white vinegar
  • 2 tbsp avocado oil mayonnaise
  • 2 tbsp full-fat plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  • 2 strips thick-cut bacon
  • 1 small jalapeño
  • 1 tbsp fresh chives

Instructions:

  1. Bring a large pot of water to a rolling boil. Add 1 tbsp white vinegar to the water. Lower 6 large eggs into the water gently using a slotted spoon. Simmer for 12 minutes until the whites are fully set and yolks are creamy. Transfer eggs immediately to a bowl of ice water for 5 minutes.
  2. While eggs cool, cook bacon in a skillet over medium heat until crispy and mahogany-colored. Drain on paper towels and crumble into small pieces.
  3. Peel the eggs and slice lengthwise. Remove yolks and press them through a fine-mesh sieve into a bowl to create a fine texture.
  4. Whisk avocado oil mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper into the yolks until smooth and airy.
  5. Transfer the yolk mixture to a piping bag with a star tip. Pipe the filling into the egg white cavities.
  6. Garnish each egg bite with crumbled bacon, a thin slice of jalapeño, and minced chives before serving.