Loaded Deviled Eggs

Let's Cook

1. Step 1.

   Fill a large saucepan two-thirds full with water and bring to a boil over medium-high heat. Using a slotted spoon, carefully add the 12 large eggs to the boiling water. Adjust the heat if necessary to maintain a gentle boil and cook for exactly 13 minutes.

2. Step 2.

   While the eggs boil, fill a large bowl with ice and cold water. When the eggs are done, use the slotted spoon to immediately transfer them to the ice water. Let cool completely, about 15 minutes.

3. Step 3.

   While the eggs cool, in a skillet over medium heat, cook the finely chopped bacon, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain and set aside.

4. Step 4.

   Peel the cooled eggs and halve each lengthwise. Scoop the yolks into a medium bowl and arrange the egg white halves on a serving platter.

5. Step 5.

   Add ⅓ cup mayonnaise, 1 tablespoon apple cider vinegar, and a few grinds of black pepper to the yolks. Stir and mash with a fork until smooth and well combined. Stir in 2 tablespoons finely chopped pickled jalapeños.

6. Step 6.

   Scrape the yolk mixture into a pastry bag fitted with a large plain tip and pipe evenly into the egg white halves. (Alternatively, use a spoon to fill each white.)

7. Step 7.

   Top each deviled egg with a pickled jalapeño slice, sprinkle with the cooked bacon and ½ teaspoon sweet paprika, and serve immediately.