1. Place the eggs in a single layer in a large saucepan and cover them with cold water by about an inch.
2. Bring the water to a rolling boil over medium-high heat. As soon as it boils, cover the saucepan with a lid, remove it from heat, and let the eggs sit for 12 minutes. This method gives you perfectly cooked yolks every time.
3. Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
4. Carefully peel the eggs, tapping them gently all over and peeling under running water if needed. Mama Lou always said, “Patience is key when peeling eggs—don’t rush, or you’ll lose half the white!”
5. Slice each egg in half lengthwise and gently remove the yolks into a medium bowl.
6. Add mayonnaise, Dijon mustard, vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper to the yolks. Mash everything together with a fork until smooth and creamy. My secret tip is to taste and adjust the seasoning—sometimes a little extra vinegar or mustard makes all the difference.
7. Fold in the crumbled bacon if you’re using it, saving a pinch for garnish.
8. Spoon or pipe the yolk mixture back into the egg whites. I like to use a piping bag with a star tip for a pretty presentation, but a simple spoon works just fine too.
9. Sprinkle extra smoked paprika, chopped chives, and remaining bacon on top for garnish.
10. Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld beautifully.

One summer afternoon, Ouma and I made these together for a family reunion. She insisted on adding a little more Worcestershire sauce, and I added extra smoked paprika. The result? A tray of deviled eggs that disappeared faster than I could say “Mama Lou’s recipe.” Those moments in the kitchen, sharing tweaks and laughs, are what make recipes like this so special.