Deviled eggs with lids

Ingredients:

• 12 eggs
• 1/4 cup mayonnaise (or yogurt for a healthier alternative)
• 1 tbsp hot brown mustard
• 1 teaspoon lemon juice
• 2 tsp pickled cucumber relish
• 1 teaspoon paprika
• 2 tbsp chopped chives
• 2 tablespoons crumbled fried bacon, for serving (optional)

Preparation:

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover, and let sit for 15 minutes. Drain the water from the saucepan and cover the eggs with cold water to cool. Change the water twice.
2. Peel the eggs and cut a small piece from the bottom of each one to help them stand upright and prevent them from falling. Cut off the top third of each egg and set aside the egg tips. Carefully scoop out the egg yolks with a small spoon and place them in a medium bowl. Mash the yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until smooth.
3. Transfer the mixture to a zip-lock bag, snip off a corner, and squeeze the filling into each egg. Sprinkle with chopped onion and bacon bits, if using. Top the eggs and arrange them on a serving platter.