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Quick Deviled Eggs with Crispy Bacon & Chives

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These quick deviled eggs with crispy bacon and chives are creamy, tangy, and topped with salty bacon crunch. Perfect for parties, potlucks, or a fast weeknight appetizer, they come together in about 20 minutes and convert even the biggest skeptics.

Ingredients

Scale
  • 6 large eggs
  • Water (enough to cover eggs by 1 inch)
  • 1 tablespoon white vinegar (for boiling water)
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar (for filling)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (plus more for garnish)
  • 4 slices bacon (thick-cut)
  • 2 tablespoons fresh chives (finely chopped)

Instructions

  1. Place 6 eggs in a single layer in a medium saucepan. Cover with cold water by 1 inch. Add 1 tablespoon white vinegar. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 10 minutes.
  2. While eggs sit, fill a bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon. Chill for at least 5 minutes.
  3. Cook 4 slices bacon in a small skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to paper towels to drain and cool. Crumble or chop into small pieces. Reserve 1 tablespoon for garnish.
  4. Gently tap each egg to crack shell all over, roll between hands, and peel starting from the wider end. Rinse under cold water and pat dry.
  5. Slice each egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
  6. Mash yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika. Mix until smooth and creamy. Fold in most of the crumbled bacon (reserve 1 tablespoon) and half the chopped chives. Taste and adjust seasoning.
  7. Spoon or pipe filling into egg white halves. For a neat look, use a piping bag or zip-top bag with corner snipped off. For rustic, use a small spoon.
  8. Sprinkle reserved bacon, remaining chives, and extra paprika over filled eggs. Serve immediately or refrigerate until ready.

Notes

For perfect hard-boiled eggs, use the 10-minute rest method. Older eggs peel easier. For make-ahead, boil and peel eggs up to 3 days in advance; cook bacon up to 2 days ahead. Add bacon and chives just before serving to keep them crunchy. If filling is too thick, add a splash of pickle juice or vinegar. If too thin, add more crumbled bacon or another egg yolk.

Nutrition

Keywords: deviled eggs, bacon, chives, quick appetizer, party food, easy deviled eggs, bacon deviled eggs

Find it online: https://cookluma.com/quick-deviled-eggs-with-crispy-bacon-and-chives/