Description
Creamy deviled eggs topped with crispy bacon and fresh chives. This upgraded version adds finely chopped bacon inside the filling for a subtle smokiness throughout, then tops each egg with more bacon and chives for the perfect contrast of creamy and crunchy.
Ingredients
Scale
- 6 large eggs
- 4 slices bacon, thick-cut preferred
- 3 tablespoons mayonnaise, full-fat
- 1 teaspoon yellow mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped, divided
- Paprika for garnish (optional)
Instructions
- Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat (8-10 minutes). Once boiling, cover the pot, turn off the heat, and let eggs sit in hot water for exactly 12 minutes.
- While eggs sit, prepare an ice bath: fill a large bowl with cold water and plenty of ice cubes. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let cool for at least 10 minutes.
- While eggs are cooling, cook bacon in a skillet over medium heat until deeply golden and crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or finely chop. Reserve 2 tablespoons rendered bacon fat if desired.
- Peel eggs: gently tap each egg on the counter to crack shell all over, roll between palms to loosen, then peel starting from the wider end. Rinse under cool water to remove shell fragments. Pat dry.
- Slice each egg in half lengthwise. Gently pop out yolks into a medium mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
- To the bowl with yolks, add mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Mash together with a fork until smooth and creamy. Taste and adjust seasoning. Fold in half of the crumbled bacon and 1 tablespoon of chopped chives. If using, stir in 1 teaspoon reserved bacon fat.
- Spoon filling into a piping bag or zip-top bag with a small corner snipped off. Pipe filling generously into each egg white half, mounding slightly in the center.
- Sprinkle remaining crumbled bacon over filled eggs. Top with remaining chopped chives and a light dusting of paprika if using. Serve immediately or refrigerate until ready.
Notes
Use eggs that are at least a week old for easier peeling. Don’t overcook eggs to avoid green ring around yolk. For best texture, assemble no more than 4 hours before serving and add bacon garnish just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 190
- Sodium: 360
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 2
- Protein: 12
Keywords: deviled eggs, bacon, chives, appetizer, party food, Easter, game day, gluten-free, low-carb, keto