These deviled eggs add a savory twist to a classic appetizer, incorporating crispy bacon bits and fresh chives for a delightful balance of flavors and textures. Perfect for parties, picnics, or any gathering, they are sure to be a crowd favorite!
Ingredients
- 6 large eggs
- 2-3 tbsp mayonnaise (adjust for desired creaminess)
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or white vinegar
- Salt and black pepper to taste
- 2-3 slices cooked crispy bacon, crumbled
- Fresh chives, finely chopped, for garnish
- Smoked paprika (optional, for garnish)
Instructions
Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10-12 minutes.
- Afterward, transfer the eggs to an ice water bath to cool, then peel them.
Prepare the Egg Yolks:
- Cut the peeled eggs in half lengthwise. Carefully scoop out the yolks into a mixing bowl and place the whites on a serving plate.
Make the Filling:
- Mash the egg yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, vinegar, salt, and black pepper. Mix until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the egg white halves. Use a piping bag for a more decorative presentation if desired.
Garnish:
- Top each deviled egg with crumbled bacon, finely chopped chives, and a light sprinkle of smoked paprika for an extra touch of flavor.
Tips and Variations:
- For a kick of heat, consider adding a dash of hot sauce or cayenne pepper to the yolk mixture.
- For added creaminess, you can include a teaspoon of sour cream or Greek yogurt.
- Replace bacon with turkey bacon or omit it altogether for a vegetarian option.