Description
These bacon & chive deviled eggs are the perfect appetizer for any gathering! Featuring a creamy, golden yolk filling, crispy bacon crumbles, and finely chopped fresh chives, this dish has the perfect balance of smokiness, creaminess, and a hint of spice from smoked paprika. Whether you’re making classic deviled eggs, deviled eggs with bacon, or looking for an easy deviled eggs recipe, this one is sure to impress!
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar (or lemon juice)
- Salt & pepper to taste
- 2 slices crispy bacon, crumbled
- 1 tbsp fresh chives, finely chopped
- 1/2 tsp smoked paprika
Instructions
1. Boil the Eggs:
- Place eggs in a pot and cover with water.
- Bring to a boil, then turn off the heat, cover, and let sit for 10-12 minutes.
2. Cool & Peel:
- Transfer eggs to an ice bath and let cool for 5 minutes.
- Peel the eggs carefully.
3. Prepare the Filling:
- Slice eggs in half lengthwise and remove yolks.
- Mash the yolks in a bowl and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. Pipe or Spoon the Filling:
- Transfer the yolk mixture into a piping bag and fill the egg whites.
- If no piping bag, use a spoon for a rustic look.
5. Garnish & Serve:
- Sprinkle with crispy bacon bits, chopped chives, and smoked paprika.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For extra creaminess, add 1 tsp sour cream to the yolk mixture.
- Try using turkey bacon or pancetta for a variation.
- Want a little heat? Add a dash of hot sauce or cayenne pepper!
- These deviled eggs can be made up to 24 hours in advance and stored in the fridge.
