Maple Bacon & Pecan Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp finely chopped fresh chives
• 1 tsp apple cider vinegar
• 1 Tbsp maple syrup

Topping

• 1/4 cup crispy bacon
• 1/4 cup roasted pecans, finely chopped
• 1 Tbsp maple syrup

Instructions

1. Place eggs in a large saucepan and cover with water by an inch. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice water bath to cool, then peel them.
3. Cut the eggs in half lengthwise and remove the yolks into a bowl. Mash the yolks with a fork.
4. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix until smooth.
5. Stir chopped chives into the mixture.
6. Spoon or pipe the yolk mixture into the egg whites.
7. Mix pecans, bacon and maple syrup. Top each egg with a dollop of the bacon mixture.
8. Sprinkle with smoked paprika, arrange on a platter and serve.