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Creamy Classic Deviled Eggs with Bacon and Chives

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A quick and easy recipe for creamy deviled eggs enhanced with crispy bacon and fresh chives, perfect for potlucks and casual gatherings.

Ingredients

Scale
  • 6 large eggs, hard-boiled (room temperature for easier peeling)
  • 3–4 slices bacon, cooked crisp and chopped finely
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, a pinch or two
  • 2 tablespoons fresh chives, finely chopped
  • Smoked paprika (optional, for garnish)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let eggs sit for 12 minutes.
  2. Immediately transfer eggs to a bowl of ice water. Let chill for 5 minutes or until cool enough to handle. Gently tap and peel the eggs, rinsing off small shell bits. Pat dry with a paper towel.
  3. While eggs cook, fry 3-4 bacon strips in a skillet over medium heat until crisp (about 6-8 minutes). Drain on paper towels and chop finely once cool.
  4. Slice peeled eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Mash yolks with a fork until crumbly.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and pepper to the mashed yolks. Mix well until creamy and smooth.
  6. Stir in half of the chopped bacon and 1 tablespoon chopped chives.
  7. Spoon or pipe the yolk mixture evenly into the egg white halves. Be generous but neat.
  8. Sprinkle the remaining bacon and chives on top for garnish.
  9. Optionally, lightly dust with smoked paprika for color and a warm smoky hint.
  10. Refrigerate deviled eggs for at least 15 minutes before serving to let flavors meld and filling firm up slightly. Serve cold or at room temperature.

Notes

Use eggs that have been in the fridge for a few days for easier peeling. Cracking eggs gently and peeling under running water helps remove shells. Adjust mayo and mustard to taste. Crisp bacon well and drain to avoid greasy filling. Fresh chives are best; green onions can substitute. Use a piping bag for a neater presentation but a spoon works fine. Chill eggs before peeling for easier handling.

Nutrition

Keywords: deviled eggs, bacon, chives, appetizer, potluck, easy recipe, creamy filling, classic deviled eggs

Find it online: https://flurpchef.com/creamy-classic-deviled-eggs-with-bacon-and-chives-easy-recipe-guide/