12 large eggs
3/4 cup Chipotle Lime mayonnaise (I like Primal Kitchen brand)
1 tbsp. brown mustard
1 tbsp. fresh lime juice
salt and freshly ground pepper
1 tsp. smokey paprika
4 strips of cooked bacon
1 tbsp. fresh chopped chives
• In a medium saucepan over high heat, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover pan with a lid and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash yolks with a fork; mix in mayonnaise, mustard and lime juice. Press mixture through a sieve or blend in a food processor to make smooth. Season with salt and pepper.
• Using a pastry bag fitted with desired tip (I like to use the plain tip), pipe yolk mixture into egg whites. (You can also fill a plastic Ziploc bag with filling and cut one corner to pipe mixture into egg whites).
Cut bacon strips into 1-inch pieces and place one piece of bacon into the filling of each egg. Garnish deviled eggs with chopped chives and smoked paprika. Serve immediately or chill up to two hours covered in plastic wrap.