Ingredients:

  • 8 Large Eggs
  • 6 Slices Thick-cut Bacon
  • 0.5 cup Avocado Oil Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Cracked Black Pepper
  • 0.25 tsp Sea Salt
  • 2 stalks Celery, finely diced
  • 2 Green Onions, thinly sliced
  • 1 tbsp Fresh Chives, minced

Instructions:

  1. Place eggs in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for exactly 10 minutes.
  2. Transfer eggs to an ice-filled water bath for 5 minutes to shock them, which prevents the green ring and makes peeling easier.
  3. While eggs rest, fry the bacon in a skillet over medium heat until it reaches a shattering, mahogany-colored crispness. Drain on paper towels, pat dry, and crumble into small bits.
  4. Peel the eggs and slice them in half. Remove the yolks from 4 of the eggs and place them in a mixing bowl.
  5. Mash the yolks with avocado oil mayonnaise, Dijon mustard, lemon juice, smoked paprika, black pepper, and salt until a smooth, velvety paste forms.
  6. Dice the remaining egg whites and the 4 whole eggs. Gently fold the chopped eggs, bacon bits, celery, and green onions into the yolk emulsion.
  7. Garnish with fresh minced chives and serve chilled.