Print

Creamy Bacon Chive Deviled Eggs

creamy bacon chive deviled eggs - featured image
Print Recipe

These Creamy Bacon Chive Deviled Eggs are a smoky, creamy twist on the classic appetizer. With crispy bacon, fresh chives, and a secret touch of bacon fat in the filling, they’re perfect for any gathering and disappear fast.

Ingredients

Scale
  • 6 large eggs
  • 4 slices bacon
  • 2 tablespoons fresh chives, finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon reserved bacon fat
  • Salt and freshly ground black pepper to taste
  • Optional garnish: paprika, extra chive pieces, or a small piece of crispy bacon

Instructions

  1. Boil the eggs. Place the eggs in a single layer in your saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for exactly 12 minutes.
  2. Shock the eggs. While the eggs are resting, fill a large bowl with ice and cold water. Once the 12 minutes are up, use a slotted spoon to transfer the eggs to the ice bath. Let them sit for at least 5 minutes.
  3. Cook the bacon. While the eggs are cooling, cook the bacon in your skillet over medium heat until crispy, about 6-8 minutes. Flip halfway through for even cooking. Transfer the bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of the rendered bacon fat in a small bowl. Crumble or chop the cooled bacon into small pieces.
  4. Peel the eggs. Gently tap each egg on the counter to crack the shell all over, then roll it between your palms to loosen it. Start peeling from the wider end where the air pocket is. Rinse the peeled eggs under cool water to remove any tiny shell fragments. Pat them dry with a paper towel.
  5. Halve the eggs. Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into your small mixing bowl. Arrange the egg white halves on your serving platter, cut-side up.
  6. Make the filling. Mash the yolks with a fork until they’re crumbly with no large chunks. Add the mayonnaise, yellow mustard, reserved bacon fat, and about half of the chopped chives. Mix until smooth and creamy. Season with salt and pepper to taste.
  7. Pipe the filling. Spoon the yolk mixture into a piping bag or a zip-top bag. If using a zip-top bag, snip off about ½ inch from one corner. Pipe the filling into each egg white half, dividing it evenly.
  8. Garnish and serve. Top each deviled egg with a sprinkle of the remaining chives and a piece of crispy bacon. If you’re feeling fancy, add a tiny dusting of paprika. Serve immediately or refrigerate until ready.

Notes

Use eggs that are at least a week old for easier peeling. Don’t skip the bacon fat—it adds incredible smoky depth. Pipe the filling for a professional look. Chill before serving for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: deviled eggs, bacon, chives, appetizer, party food, easy, low-carb, keto-friendly

Find it online: https://willarecipes.com/creamy-bacon-chive-deviled-eggs/