Deviled eggs are a classic appetizer that never goes out of style. With this recipe, we're adding a smoky twist to the classic by adding crispy bacon bits to the mix. These deviled eggs are perfect for any occasion and are sure to impress your guests.
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped chives
- 2 strips of bacon, cooked and chopped
- Salt and pepper, to taste
- Place the eggs in a single layer in a saucepan and add enough water to cover the eggs by about an inch.
- Bring the water to a boil over high heat. Once the water boils, cover the saucepan and remove from heat. Let the eggs sit in the hot water for about 10-12 minutes.
- After 10-12 minutes, remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks from the egg whites and place them in a separate bowl.
- Add the mayonnaise, Dijon mustard, chopped chives, and chopped bacon to the bowl with the egg yolks.
- Mash the mixture together until it is smooth and well combined.
- Season the mixture with salt and pepper to taste.
- Spoon the mixture into the egg white halves and sprinkle with additional chopped bacon and chives, if desired.
- Serve chilled and enjoy!
Tips and Variations
- To make peeling the eggs easier, use eggs that are a few days old rather than fresh eggs.
- To make these deviled eggs spicy, add a dash of hot sauce or cayenne pepper to the mixture.
- For a fun and festive presentation, use a piping bag to pipe the filling into the egg white halves.
- These deviled eggs can be made up to a day in advance and stored in the refrigerator until ready to serve.
Deviled eggs with bacon are a classic appetizer that never fails to impress. With just a few simple ingredients, you can elevate this classic dish to new heights. So next time you're looking for a crowd-pleasing appetizer, give this recipe a try and see for yourself how delicious these deviled eggs can be.