Placing your hard-boiled eggs immediately into an ice bath stops them from continuing to cook, preventing that greenish-gray color the yolks sometimes acquire. Some claim that it also helps separate the shell from the egg membrane.
Let them sit in the ice bath until you're ready to peel them.
We used a piece of left-over bacon for our topping and simply heated it up. You may need to fully cook yours in a pan.
- Cook/heat until the bacon is crispy.
- Remove from the pan and put onto a paper towel to soak up some grease.
Get your ingredients ready to make the filling. You're almost done!
Be sure to slice the eggs across the long side, so as to create to oblong halves.
They should look like this when cut.
Push the eggs yolks out as shown. The yolks should pop right out. If you have trouble, use a spoon to remove any leftover yolk.
Use a fork to break up the eggs yolks. This will make it easier to mix in the rest of your ingredients.
Mix together with your fork:
- 3 tablespoons of mayonnaise
- 1 teaspoon of mustard
- 1/2 teaspoon of dillweed
Mix until everything blends and the yolks become creamy.
Using a teaspoon, fill the cooked egg whites with the yolk mixture. You'll likely need about 1 teaspoon worth of the mixture per egg white, depending on the size of the egg crater.
The great thing about this recipe is that you can customize it to your taste. Here are the 3 kinds of toppings we used:
- Crumbled bacon (adds a nice salty flavor)
- Capers (optional: we sometimes add a small piece of smoked salmon to these as well)
- Paprika (the classic)
And you're done! Enjoy!