2 slices cooked turkey bacon, crumbled for topping
1 tablespoon fresh chives or green onions, chopped
Instructions
Place the eggs in a single layer in a saucepan and cover them with at least an inch of water. Bring the water to a boil, then immediately remove from heat, cover with a lid, and let them sit for 12 minutes. Transfer the eggs to an ice bath for at least 5 minutes to ensure they are easy to peel.
Carefully peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter and set them aside.
Using a fork, mash the egg yolks until they are fine and crumbly. Add the mayonnaise, Dijon mustard, salt, and pepper. Stir until the mixture is completely smooth and creamy. Fold in the finely minced leftover turkey and the diced celery until well combined.
Spoon the turkey and yolk mixture back into the centers of the egg whites. For a more polished look, you can use a piping bag with a wide tip, though a spoon works perfectly well for a rustic, homemade feel. Ensure each egg half is generously filled.
Sprinkle the tops of the eggs with smoked paprika for a hint of color and smoke. Top each one with a bit of crumbled turkey bacon and a pinch of fresh chives. Serve immediately or chill until you are ready to eat.
