You’ll Need
8 large eggs
4 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp wholegrain mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper
Sea salt
Freshly cracked black pepper
To Finish
4 rashers smoked streaky bacon, cooked until crisp and finely chopped
2 tbsp finely diced gherkins
2 spring onions, finely sliced
Fresh chives, chopped
Extra smoked paprika
Optional but dangerous
Crispy fried onions
Jalapeño slices
Hot honey drizzle
BBQ seasoning
Crispy bacon crumb
Method
Place the eggs into a saucepan of cold water and bring to the boil.
Once boiling, cook for 10 minutes, then immediately transfer the eggs into iced water until completely cold.
Peel the eggs and slice them in half lengthways.
Carefully remove the yolks and place them into a bowl.
Mash the yolks until smooth.
Add the mayonnaise, Dijon mustard, wholegrain mustard, apple cider vinegar, smoked paprika, garlic powder,
cayenne, salt and black pepper.
Mix until rich, smooth and creamy.
Fold through the diced gherkins, most of the bacon and most of the spring onions.
Spoon or pipe the filling back into each egg white generously.
Finish with the remaining bacon, spring onions, chopped chives and a light dusting of smoked paprika.
Chill for 20 minutes before serving for the best flavour.
Serve as part of a barbecue sharing board or alongside ribs, burgers and smoked chicken.