Deviled Eggs with Bacon and Chives
Classic deviled eggs get an irresistible upgrade with crispy bacon and fresh chives. Creamy, smoky, and full of flavor — these are the perfect party appetizer or Easter brunch favorite.
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.
Notes
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the filling. You can prepare the eggs a day in advance and refrigerate until serving. Garnish just before serving to keep the bacon crisp.