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Bacon and Chives Deviled Eggs
Michonne Zendaya

Bacon and Chives Deviled Eggs

These Bacon and Chives Deviled Eggs are a savory, creamy twist on a classic party appetizer. The smoky bacon pairs perfectly with tangy mustard and mayo for an irresistible bite-sized snack everyone loves.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 slices cooked bacon, finely chopped
  • 1 tbsp chives, finely chopped (plus more for garnish)
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • paprika, for garnish

Equipment

  • saucepan
  • mixing bowl
  • knife
  • spoon or piping bag
  • plate or serving tray

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes.
  2. Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs once cooled.
  3. Slice eggs in half lengthwise and remove yolks into a mixing bowl. Set egg whites aside.
  4. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
  5. Stir in chopped bacon and chives, reserving a little for garnish.
  6. Spoon or pipe the filling into the egg whites. Garnish with reserved bacon, chives, and a pinch of paprika.

Notes

Use freshly cooked, crispy bacon for the best flavor. For a lighter version, replace some mayo with Greek yogurt. You can make these up to a day ahead — just store covered in the fridge and garnish with chives before serving.