Yields: 12 deviled egg halves
Prep Time: 15 minutes
Cook Time: 15 minutes (for eggs)
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 slices bacon, cooked and crumbled
- 2 tablespoons finely chopped fresh chives
Instructions:
Hard-boil the eggs:
- Place eggs in a pot and cover with cold water by about an inch.
- Bring the water to a rapid boil over high heat.
- Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12-14 minutes.
- Immediately drain hot water and immerse eggs in an ice bath to cool completely.
Make the filling:
- Peel the cooled eggs and carefully slice them in half lengthwise.
- Gently scoop out the yolks and place them into a medium bowl.
- Using a fork, mash the yolks until smooth.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mix until thoroughly combined and creamy.
Assemble the deviled eggs:
- Spoon or pipe the yolk filling evenly into the egg white halves.
- Sprinkle with the crumbled bacon and chopped chives.
Chill and serve:
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Tips:
- For extra creamy filling: Add a tablespoon of sour cream or Greek yogurt to the yolk mixture.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for some kick.
- No piping bag? No problem! Use a small spoon to carefully fill the egg halves.
- Make ahead: These deviled eggs can be made a day in advance and stored in an airtight container in the refrigerator.
Enjoy your delicious Chive and Bacon Deviled Eggs!
