Deviled Eggs with Bacon and Chives
My kids are loving eggs and can’t seem to get enough lately. They love scrambled, over easy, omelets, and most recently, deviled eggs. This is a big deal because it took YEARS for them to like eggs. I surprised them yesterday with this batch of deviled eggs with bacon and chives. They devoured the deviled eggs with huge smiles and said they were delicious.
Deviled Eggs with Bacon and Chives
Ingredients
- 6 eggs
- 2 pieces of lean bacon cooked & chopped into bits
- 2-3 tbsp mayonnaise
- ⅛ tsp white pepper
- ⅛ tsp dried mustard
- ⅛ tsp garlic powder
- Chives chopped
How to Make Deviled Eggs with Bacon and Chives
Side Note: Older eggs are known to be easier to peel after boiling.
Place the eggs into a saucepan then cover completely with cold water.
Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch – about 1-2 minutes.
Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under warm running water. Cut each egg in half lengthwise. Set aside.
Cook the bacon until crispy. Place on a paper towel to drain the grease. Chop into bacon bits.
Carefully drop the yolks into a bowl. Add the mayonnaise, white pepper, dried mustard, garlic powder, and sea salt, to taste. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs. Using a fork, mash up the yolks and mix until well combined. Taste and add more mayonnaise or seasonings if needed.
Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
Sprinkle the bacon bits and chopped chives on the top of each egg. Serve and enjoy.
Equipment
Ingredients
- 6 eggs
- 2 pieces of lean bacon cooked & chopped into bits
- 2-3 tbsp mayonnaise
- ⅛ tsp white pepper
- ⅛ tsp dried mustard
- ⅛ tsp garlic powder
- Chives chopped
Instructions
- Side Note: Older eggs are known to be easier to peel after boiling.
- Place the eggs into a large saucepan then cover completely with cold water.
- Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
- Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch - about 1-2 minutes.
- Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under warm running water.
- Cut each egg in half lengthwise. Set aside.
- Cook the bacon in a large skillet until crispy. Place on a paper towel to drain the grease. Chop into bacon bits.
- Carefully drop the yolks into a bowl. Add the mayonnaise, white pepper, dried mustard, garlic powder, and sea salt, to taste. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.
- Using a fork, mash up the yolks and mix until well combined. Taste and add more mayonnaise or seasonings if needed.
- Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
- Sprinkle the bacon bits and chopped chives on the top of each egg. Serve and enjoy.
My mum used to do a similar dish, I had forgotten about it, thanks for the reminder. Have a good day Diane
Sounds like you now have them trained to enjoy one of natures best foods. I love, love, love deviled eggs (big surprise huh) and that little bacon and chives topping makes yours perfect.
These look like the most perfect deviled eggs! I could totally eat them for a meal 🙂
Fabulous combination as always Pam.
Love reviled eggs and bacon is my “guilty pleasure” so…
Cheers,
Lia
I always add shredded carrot and sweet pickle relish to mine, and top with plenty of paprika for a pop of flavor. I’ll bet the bacon was a terrific topping! I’ll have to make a couple dozen for Super Bowl Sunday.
My boys love deviled eggs. I always mean to add bacon but never have. I’ll have to remember to add some next time!
Oh we are alike in our favorites. I too love eggs and love deviled eggs even more. I have never put bacon on them. Will have to try that.
They look very tempting!!! Have a great day 🙂
They look perfectly delicious and healthy!
sounds like you have some sensible kids! my grandma has always been my deviled egg guru, and i’m certain she’d approve of these!
They look fantastic Pam
Brett would love these. They are his favorite, I just don’t make them often enough.