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Creamy Deviled Eggs with Crispy Bacon

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These creamy deviled eggs with crispy bacon and fresh chives offer a perfect balance of creamy, savory, and fresh flavors, making them an irresistible party appetizer.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 slices bacon, cooked until crispy and chopped finely
  • 2 tablespoons fresh chives, finely chopped
  • Smoked paprika (optional, for garnish)

Instructions

  1. Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10–12 minutes.
  2. Drain the hot water and immediately transfer eggs to a bowl of ice water. Let them cool for at least 5 minutes. Gently tap and peel the shells; peel under running water if needed.
  3. While eggs cool, cook 3 bacon slices in a skillet over medium heat until crispy (about 6–8 minutes), flipping occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, finely chop the bacon.
  4. Slice peeled eggs in half lengthwise and carefully scoop out yolks into a mixing bowl. Mash yolks with a fork to break them up.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whip the mixture with a hand mixer or whisk vigorously by hand until smooth and creamy (about 2–3 minutes). Add about 1 teaspoon milk or water if too thick.
  6. Fold in the chopped crispy bacon and 2 tablespoons finely chopped fresh chives. Stir gently to combine.
  7. Using a spoon or piping bag, fill each egg white half generously with the creamy yolk mixture. Optionally, use a star tip for a decorative look.
  8. Lightly sprinkle smoked paprika over the filled eggs for color and smoky aroma. Cover with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
  9. Bring the deviled eggs out about 10 minutes before serving to take the chill off.

Notes

Use eggs about a week old for easier peeling. An ice bath after boiling stops cooking and helps peel eggs easily. Cook bacon slowly over medium heat for even crispiness. Adjust mayo or mustard if filling is too thick or runny. Piping the filling is optional but gives a nice presentation. Refrigerate for at least 30 minutes before serving to meld flavors. Can substitute turkey bacon or omit bacon for vegetarian version. Use vegan mayo for dairy-free option.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon deviled eggs, party appetizers, easy appetizers, holiday appetizers, finger food

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