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.
Servings: 12 pieces
Calories: 85kcal
Cost: 6
Equipment
- saucepan
- mixing bowl
- knife
- spoon or piping bag
- plate or serving tray
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
Instructions
- 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.
- Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs once cooled.
- Slice eggs in half lengthwise and remove yolks into a mixing bowl. Set egg whites aside.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Stir in chopped bacon and chives, reserving a little for garnish.
- 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.