Description
Bacon Deviled Eggs are a simple yet special party starter, combining the smoky flavor of bacon with the creamy comfort of classic deviled eggs.
Ingredients
Main ingredients
- 12 large large eggs (Use older eggs for easier peeling.)
- 1/2 cup mayonnaise (Add extra for creamier filling.)
- 2 tablespoons Dijon mustard (Yellow mustard can be substituted.)
- 1/4 cup cooked bacon, finely chopped (Use pre-cooked bacon to save time.)
- 1 tablespoon fresh chives, chopped (Can substitute with green onions.)
- Salt and pepper to taste (Adjust seasonings carefully.)
Instructions
Preparation
- Boil the eggs in a pot covered with cold water, then bring to a boil. Cover and remove from heat, letting them sit for 10-12 minutes.
- Prepare an ice bath. After the time is up, drain and plunge eggs into the ice bath for 5 minutes.
- Once cool, slice each egg in half lengthwise and scoop out the yolks into a bowl.
- Mash yolks until smooth, then mix in mayonnaise and Dijon mustard. Fold in bacon and chives, seasoning with salt and pepper to taste.
- Fill the egg whites with the yolk mixture. Optionally, use a piping bag for a decorative finish.
- Garnish with extra bacon and chives, then chill before serving.
Notes
Store filled eggs in an airtight container and keep chilled for up to two days. If making the yolk filling ahead, fill the whites the day of serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: American