Hard boil eggs by placing in a stock pot with cold water and 1 Tbsp. white vinegar. Bring to boil. Remove from heat and let stand in hot water for 13 minutes.
Run eggs under
cold water to stop the cooking process; peel when cold.
Slice eggs in half
lengthwise and scoop out the yokes into a bowl.
Smash yolks with a
fork.
Add mayonnaise,
mustards, apple cider vinegar, Pepper Salt, Turmeric Powder, and Milk Thistle Oil.
Combine until smooth.
Using a pastry bag, pipe the filling into the egg whites.
Garnish with
paprika, bacon bits and chives.
Recipe Note
If you do not have a pastry bag, you can create your own:
• With a quart-size ziplock bag, scoop the filling into the bag.
• Work it into one of the bottom two corners
• Twist the top half of the bag until it is taut.
• Snip a small tip off the bottom corner of the bag.
• Use your hand to squeeze the filling out in steady strokes.
