Directions

1. First thing’s first - cook those eggs. In a pot, carefully place in your eggs and lemon slices and cover with water. Add enough water to completely cover the eggs completely. Bring the water to a boil for 3 minutes, remove from heat, and cover for 12-15 minutes. Then submerge the eggs into a bowl of ice water to stop the cooking process. You don’t want those egg yolks to oxidize and turn color.

2. Peel your eggs. The fresher the egg, the harder it will be to cleanly remove the white from the membrane attached to the shell. For this, I like to peel the eggs under a stream of water from the kitchen sink.

3. Line a sheet pan with parchment paper and lay out your bacon. Cook at 350F until the bacon reaches the desired crispness. Place on a paper towel to drain when done. Once cooled, chop the bacon.

4. Once peeled, cut the eggs in half and remove the yolk. Place the yolks in a mixing bowl.

5. Add your mayo, apple cider vinegar, and half the Hot Magic Dust to the yolk and mix until well incorprated. You should end up with the consistency of mashed potatoes. Yolks vary in size. The amount of mayo in the recipe is a conservative one. You may need to add a bit more to reach the desired consistency. Start small and work your way up. Once consistency is good, place the mixture in the fridge for an hour or so to firm up.

6. Add the yolk mix to a piping bag. I don’t use a piping tip, but there is nothing out there that says you can’t.

7. Pipe the yolk mixture into the egg cavity. Once done, add crumbled bacon to each deviled egg. Garnish with chopped chives.