Deviled Eggs with Bacon and Chives take the classic appetizer to the next level with a smoky, savory twist. Creamy egg yolks are blended with tangy mustard and mayonnaise, then topped with crispy bacon bits and fresh chives for a burst of flavor in every bite. Perfect for parties, picnics, or holiday gatherings, these deviled eggs are as elegant as they are easy to make. They’re guaranteed to be the first dish to disappear at any event!
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp white vinegar
- Salt and pepper to taste
- 3 slices bacon, cooked and crumbled
- 1 tbsp fresh chives, finely chopped
- Paprika for garnish (optional)
Instructions:
- Cook the Eggs: Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pan. Let the eggs sit for 10-12 minutes. Transfer to an ice water bath to cool completely.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Peel under running water for easier removal.
- Prepare the Filling: Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a small bowl and mash them with a fork until smooth. Stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until the mixture is creamy and well blended.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among all 12 halves.
- Add Toppings: Sprinkle each deviled egg with crumbled bacon and chopped chives. Add a light dusting of paprika for a pop of color if desired.
- Serve: Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.
These Deviled Eggs with Bacon and Chives are a flavorful upgrade to the classic recipe, combining creamy, tangy, and smoky elements into a bite-sized treat everyone will love!
