Description
These Loaded Bacon & Chive Deviled Eggs are a perfect appetizer featuring creamy goodness, crispy bacon, and fresh chives.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or pickle juice
- ¼ tsp salt (to taste)
- ¼ tsp black pepper
- 3 strips bacon (cooked crispy and finely chopped)
- 1 tbsp fresh chives (finely minced)
- A pinch of smoked paprika (for dusting)
Instructions
- Boil the eggs: Place eggs in a saucepan and cover them with water. Bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Ice bath: Transfer the eggs immediately to an ice bath and let them cool for about 10 minutes.
- Peel and prepare: Peel the eggs under running water, then slice them in half lengthwise. Remove the yolks and place them in a bowl.
- Mix the filling: Mash the yolks until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until creamy and well-blended.
- Assemble: Pipe or spoon the yolk mixture back into the egg white halves generously.
- Garnish: Top each egg with crispy chopped bacon and minced chives. Lightly dust with smoked paprika before serving.
Notes
These deviled eggs can be prepared ahead of time, and are best enjoyed within 2-3 days when stored in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American