Serves: 6 (12 halves)

Why this spice: Collected Foods Bacon Salt brings smoky, savory crunch to the yolk filling—no frying pan required, just a finishing salt that tastes like bacon met sea salt at a party.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar or pickle brine
• 1/2 teaspoon Collected Foods Bacon Salt, plus more for finishing
• Freshly ground black pepper
• Optional: thinly sliced chives or parsley for garnish
• Optional: tiny pinch of smoked paprika for color

Directions

1. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Once boiling, cover, remove from heat, and let sit 11 minutes. Transfer to an ice bath for 5 minutes, then peel.
2. Halve eggs lengthwise. Scoop yolks into a bowl; set whites on a platter.
3. Mash yolks with mayonnaise, Dijon, vinegar, 1/2 teaspoon Collected Foods Bacon Salt, and a few grinds of black pepper until smooth and pipeable. Taste—add another pinch of Bacon Salt if you want more smoke.
4. Spoon or pipe filling into whites. Finish each half with a light sprinkle of Collected Foods Bacon Salt (and chives or paprika if using).
5. Chill until serving. Best within a few hours so the salt stays bright on top.