Instructions:
- Hard-boil the 12 large eggs. Immediately transfer them to an ice bath to stop the cooking process. Once cool, peel them carefully.
- Halve all the cooled, peeled eggs lengthwise. Scoop all the cooked yolks into a medium mixing bowl. Roughly chop the egg whites and add them to the bowl as well.
- Using a potato masher or fork, vigorously mash the egg yolks until they are fine and crumbly.
- Add the mayonnaise, sour cream, Dijon mustard, yellow mustard, cider vinegar, smoked paprika, salt, and pepper to the bowl containing the mashed yolks.
- Mix the ingredients thoroughly until the mixture is smooth and creamy. Taste test and adjust seasoning as necessary.
- Gently fold in the chopped egg whites using a spatula, aiming for a slightly chunky texture rather than overmixing.
- Transfer the dip to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
- Before serving, transfer the Deviled Egg Dip to a serving bowl. Sprinkle generously with the crumbled bacon, finely chopped chives, and a light dusting of extra smoked paprika.