Deviled eggs are a classic appetizer, but this recipe elevates them to a whole new level. The creamy yolk filling is perfectly complemented by the salty, smoky bacon and the fresh, herbaceous chives. These Bacon & Chive Deviled Eggs are guaranteed to be a crowd-pleaser at your next gathering, and they’re surprisingly easy to make!
Ingredients & Preparation
Essential Ingredients
- Eggs: 6 large eggs are the foundation of this recipe. Choose fresh eggs for the best flavor and texture.
- Bacon: 4 slices of bacon, cooked until crispy. Opt for thick-cut bacon for a more substantial flavor and texture. Crumble the bacon after cooking.
- Mayonnaise: 3 tablespoons of mayonnaise provide the creamy base for the filling. Use your favorite brand or homemade mayonnaise.
- Dijon Mustard: 1 teaspoon of Dijon mustard adds a tangy kick to the filling. You can substitute with yellow mustard if desired, but Dijon offers a more complex flavor.
- Chives: 2 tablespoons of fresh chives, finely chopped. Chives provide a mild onion flavor and a pop of color. Scallions can be used as a substitute.
- White Vinegar: 1 teaspoon of white vinegar helps to loosen the eggshells for easier peeling.
- Salt and Pepper: To taste, for seasoning the filling.
- Paprika (optional): For garnish, a sprinkle of paprika adds a touch of color and a subtle smoky flavor.
Kitchen Tools & Equipment
- Large Pot: For boiling the eggs.
- Slotted Spoon: For removing the eggs from the boiling water.
- Ice Bath: A bowl filled with ice and water to stop the cooking process.
- Sharp Knife: For peeling and slicing the eggs.
- Mixing Bowl: For preparing the yolk filling.
- Fork: For mashing the yolks.
- Spoon or Piping Bag: For filling the egg whites.
- Cutting Board: For chopping chives and bacon.
- Skillet or Baking Sheet: For cooking the bacon.
Preparation Steps
- Cook the Bacon: Cook the bacon in a skillet over medium heat or bake it on a baking sheet at 400°F (200°C) until crispy. Drain on paper towels and crumble.
- Prepare the Ice Bath: Fill a bowl with ice and water. Set aside.
- Hard-Boil the Eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Cool the Eggs: Immediately transfer the eggs to the ice bath to stop the cooking process. Let them cool completely, about 10-15 minutes.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Peel the eggs under cold running water.
Tip: Adding vinegar to the boiling water can help prevent the egg whites from cracking during cooking.
Cooking Instructions
Step-by-Step Process
- Halve the Eggs: Carefully slice each egg lengthwise with a sharp knife.
- Remove the Yolks: Gently scoop out the yolks and place them in a mixing bowl.
- Prepare the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, salt, and pepper. Mix well until creamy.
- Add Bacon and Chives: Stir in most of the crumbled bacon and chopped chives, reserving some for garnish.
- Fill the Egg Whites: Spoon the yolk mixture back into the egg white halves, or use a piping bag for a more decorative presentation.
- Garnish: Sprinkle the remaining crumbled bacon, chopped chives, and paprika (if using) over the filled eggs.
- Chill: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
Cooking Techniques
- Perfectly Hard-Boiled Eggs: The key to perfect deviled eggs is perfectly hard-boiled eggs. Avoid overcooking the eggs, as this can result in a green ring around the yolk and a rubbery texture. The 12-minute method ensures a creamy, fully cooked yolk.
- Creamy Filling: Mash the yolks thoroughly to create a smooth and creamy filling. Adjust the amount of mayonnaise to achieve your desired consistency.
Quality Indicators
- Hard-Boiled Eggs: The yolks should be fully cooked and firm, but not dry or chalky. The whites should be firm and not rubbery.
- Creamy Filling: The filling should be smooth, creamy, and well-seasoned. The bacon and chives should be evenly distributed throughout the filling.
Tip: For easier peeling, start peeling the eggs at the larger end.
Nutrition Information
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 9g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 185mg | 62% |
| Sodium | 150mg | 7% |
| Total Carbohydrates | 1g | 0% |
| Dietary Fiber | 0g | 0% |
| Total Sugars | 0g | – |
| Protein | 7g | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
*Based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Serving & Variations
Best Serving Methods
Serve the Bacon & Chive Deviled Eggs chilled on a platter or serving tray. They are perfect as an appetizer for parties, potlucks, or holiday gatherings. Garnish with extra crumbled bacon, chives, and a sprinkle of paprika for an extra touch of elegance.
Flavor Variations
- Spicy Deviled Eggs: Add a dash of hot sauce or a pinch of cayenne pepper to the yolk filling for a spicy kick.
- Smoked Paprika: Use smoked paprika instead of regular paprika for a deeper, smokier flavor.
- Pickled Relish: Add a tablespoon of sweet or dill pickle relish to the yolk filling for a tangy twist.
- Avocado Deviled Eggs: Substitute some of the mayonnaise with mashed avocado for a healthier and creamier filling.
Pairing Suggestions
These deviled eggs pair well with other appetizers such as cheese and crackers, vegetable platters, and mini quiches. They also make a great addition to a brunch spread alongside dishes like quiche, fruit salad, and muffins.
Tip: Use a piping bag with a decorative tip to create elegant and professional-looking deviled eggs.
Pro Tip
For the best flavor, use high-quality mayonnaise and fresh chives. Don’t overcook the bacon, as it will become brittle and difficult to crumble. A little acidity, like a splash of lemon juice, can brighten the flavor of the filling.
FAQ
How long does it take to prepare Deviled eggs with bacon and chives?
The preparation time is approximately 20 minutes, and the cooking time is about 15 minutes, including boiling the eggs and cooking the bacon. Chilling time is an additional 30 minutes.
Can I make Deviled eggs with bacon and chives ahead of time?
Yes, you can make deviled eggs ahead of time. Prepare the filling and store it separately from the egg whites in airtight containers in the refrigerator for up to 2 days. Fill the egg whites just before serving to prevent them from becoming soggy.
What are the best substitutes for key ingredients?
- Mayonnaise: Greek yogurt or sour cream can be used as a substitute for mayonnaise, but the flavor will be slightly different.
- Dijon Mustard: Yellow mustard or horseradish can be used as a substitute for Dijon mustard.
- Chives: Scallions or green onions can be used as a substitute for chives.
Conclusion
These Bacon & Chive Deviled Eggs are a delicious and easy appetizer that is perfect for any occasion. With their creamy filling, crispy bacon, and fresh chives, they are sure to be a hit with your family and friends. So, gather your ingredients and get ready to impress with this classic dish with a flavorful twist. Happy cooking!
Deviled Eggs with Bacon and Chives
Equipment
- saucepan (for boiling eggs)
- mixing bowl
- fork or masher
- piping bag or spoon
- sharp knife
Ingredients
- 6 large eggs, hard-boiled
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 slices bacon, cooked crisp and crumbled
- 1 tbsp fresh chives, finely chopped
- optional smoked paprika for garnish
Instructions
- Peel the hard-boiled eggs, slice in half lengthwise, and remove yolks to a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
- Stir in most of the crumbled bacon and chives, reserving a small amount for garnish.
- Spoon or pipe the filling back into the egg whites.
- Top each deviled egg with remaining bacon, chives, and a light sprinkle of paprika if desired.
- Chill until ready to serve.