Direction

Instructions:
1. Begin by boiling the eggs. Bring a pot of water to a boil and gently lower the eggs into the water using a slotted spoon. Boil for 10 minutes.

2. While the eggs are boiling, prepare an ice bath in a separate bowl. Once the eggs are done boiling, carefully remove them from the pot with the slotted spoon and place them in the ice bath to stop the cooking process. Let them cool for 5 minutes.

3. Once the eggs are cool enough to handle, peel them and cut them in half lengthwise. Remove the yolks and place them in a separate bowl.

4. Mash the egg yolks with a fork until they are crumbly. Add in the mayonnaise, Dijon mustard, salt, pepper, paprika, and garlic powder. Mix well until the filling is smooth and creamy.

5. Using a spoon or piping bag, fill the empty egg white halves with the yolk mixture.

6. In a small pan over medium heat, heat up the olive oil. Once hot, carefully place each filled egg white half, filling side down, into the pan. Cook for 2-3 minutes until the bottom is lightly golden and crispy.

7. Remove from the pan and place on a serving plate. Sprinkle with additional paprika and chopped fresh chives, if desired.

8. Serve the devilled eggs immediately or refrigerate until ready to serve. Enjoy as a delicious appetizer or snack!