Deviled Eggs with Bacon
Classic deviled eggs elevated with crispy bacon and fresh chives. Perfect for any gathering!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 large eggs eggs
- 4 slices bacon cooked and crumbled
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- fresh chives chopped, for garnish
Instructions
Preparation Steps
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat. Cover and let stand for 10-12 minutes.
- Drain the hot water and immediately fill the pan with ice water to stop the cooking process. Let the eggs cool completely, then peel them.
- Cut each peeled egg in half lengthwise. Gently scoop out the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mash with a fork until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each deviled egg with crumbled bacon and chopped chives.
- Chill for at least 30 minutes before serving.
Notes
These deviled eggs can be made a few hours in advance and stored, covered, in the refrigerator. Add the bacon and chives just before serving to keep them crisp.