- 10 eggs
- 1/2 Cup mayonnaise
- 1/4 Cup Dijon mustard
- 1 shallot, finely diced
- 1/2 bunch chives, chopped
- 2 Tablespoons pickle juice
- 3 slices bacon
Bring a medium-sized pot of water to a boil. When the water is at a full boil, carefully add the eggs. Set a timer for 18 minutes.
While the eggs are boiling, cut the bacon into a small dice and cook on low heat in a sauté pan with a little bit of cooking oil. Stir occasionally while cooking. When they are crispy, pour the entire contents of the pan into a strainer and reserve the bacon fat, place the crispy bacon on a paper towel-lined plate.
When the eggs are done, remove them from the boiling water and place them in an ice bath, or run cold water over them until they are cool. Peel the eggs and cut them in half, put the yolks in a bowl and save the whites.
Chop 4 of the egg white halves and add them to the yolks. Crush the yolk and egg white mixture with a fork and add the mustard, mayonnaise, shallot, chives, and pickle juice. Mix well and add salt and pepper to taste.
Spoon the filling into the reserved egg whites. Top with a spoonful of bacon fat and some crispy bacon and serve.