Eggs Benedict Deviled Eggs - Ohio Eggs

Ingredients

6 large eggs, hard cooked and cut in half lengthwise

3 tablespoons mayonnaise

1 teaspoon mustard

1 teaspoon lemon juice

Salt and pepper to taste

1 tablespoon finely minced chives

1 slice Canadian bacon, finely diced

½ English muffin toasted and finely chopped

Smoked paprika for sprinkling

Directions

Start with 6 hard boiled, cooled eggs. You can find our favorite method here!
Separate the yolks from the whites and put in a small bowl. Mash the yolks with a fork or pastry cutter until there are no lumps. Stir in the mayonnaise, mustard, lemon juice and salt and pepper to taste. Gently fold in chives and Canadian bacon. Mix until well combined.
Arrange whites on a platter. Using a pastry bag or by dolloping, fill the whites with the yolk mixture. Garnish eggs with the chopped English muffin and a sprinkling of the smoked paprika. Serve immediately or wrap and store in the refrigerator until ready to serve.