Recipe courtesy Chef Wesley Johnson.
12 hard-boiled eggs, peeled and halved lengthwise
¼ cup mayonnaise
2 teaspoons white wine vinegar2 teaspoons Dijon-style mustard
¼ teaspoon salt
¼ teaspoon pepper
3 strips crispy cooked bacon, chopped (reserve a few pieces for garnish)
Paprika, preferably smoked (for garnish, optional)
Remove yolks from the eggs. Add all of the ingredients except for the egg whites and paprika to a food processor. Process until the mixture is smooth and well combined. Spoon the egg yolk mixture evenly between the egg whites. Sprinkle the deviled eggs with the paprika and remaining pieces of bacon. Chill for 1 hour before serving.