Bacon Deviled Eggs - Deviled Eggs with Bacon
Bacon deviled eggs are savory spin on deviled eggs and topped with a generous amount of bacon and chives. They're perfect for a party or gathering, delicious and highly addictive!
Equipment
- Small saucepan
- Mixing bowl
- Fork
- Spoon
- knife
- cutting board
- plate
Ingredients
- ═══ FOR THE FILLING ═══
- 6 hard boiled eggs (cooled and peeled)
- 3 tablespoon mayonnaise
- 1 tablespoon pickle relish
- 1 teaspoon Dijon mustard
- salt and pepper (to taste)
- ═══ FOR GARNISH ═══
- 2 slices bacon (cooked and crumbled)
- 1 tablespoon chives (finely diced)
Instructions
- Slice the hard boiled eggs in half lengthwise. Carefully remove the yolks to a small bowl with a spoon and place the egg white halves on a serving plate.
- Mash the yolks with a fork until smooth. Add mayonnaise, pickle relish, Dijon mustard, salt, and pepper, and stir until the mixture is creamy and well combined.
- Spoon the yolk mixture back into the cavity of each egg white half, dividing evenly among the 12 halves.
- Garnish each deviled egg with a generous sprinkle of crumbled bacon bits and a pinch of finely diced chives. Serve chilled or at room temperature.
Notes
- For perfectly hard-boiled eggs, place eggs in a single layer, cover with cold water, bring to a boil, then cover and remove from heat. Let sit 12 minutes, then transfer to an ice bath.
- Deviled eggs are best served chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute pickle relish with finely chopped pickles or capers for a different flavor. You can also use Greek yogurt instead of mayonnaise for a lighter filling.
- To save time, use pre-cooked bacon bits or cook bacon in the microwave between paper towels for 1-2 minutes per slice.
- Pair these deviled eggs with a crisp white wine like Sauvignon Blanc or a light beer. They also make a great appetizer for brunch or picnics.