Ingredients:

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 1 tbsp finely minced pickled jalapeños
  • 1 tsp sriracha
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp fresh chives, finely chopped
  • 4 slices cooked bacon, crumbled

Instructions:

  1. Place eggs in a single layer at the bottom of a pot and cover with cold water by one inch.
  2. Bring to a rolling boil over high heat, then immediately remove from heat and cover with a lid.
  3. Let sit for 12 minutes.
  4. Transfer eggs to an ice bath for 10 minutes, then peel.
  5. Slice eggs lengthwise and carefully remove yolks, placing them in a mixing bowl.
  6. Mash yolks with a fork until they resemble a fine crumble.
  7. Whisk in mayonnaise and mustard until the mixture is a smooth, pale yellow paste.
  8. Fold in the relish, minced jalapeños, sriracha, cayenne pepper, salt, and black pepper.
  9. Spoon the mixture into the egg white hollows or use a piping bag.
  10. Dust the tops lightly with smoked paprika.
  11. Top with a pinch of crumbled bacon and a sprinkle of fresh chives.