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Bacon Deviled Eggs

Creamy and savory Bacon Deviled Eggs with a crispy bacon twist, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Appetizer, Snacks
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the eggs
  • 12 large large eggs Use fresh eggs for the best results.
For the filling
  • 1/2 cup mayonnaise Adjust according to taste.
  • 2 tablespoons Dijon mustard For a tangy flavor.
  • 1/4 cup cooked bacon, finely chopped Cook until crispy.
  • 1 tablespoon fresh chives, chopped For garnish.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Place the eggs in a pot and cover with cold water.
  2. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
  3. Prepare an ice bath during the waiting game. Drain the eggs and plunge them into the ice bath for 5 minutes.
  4. Once cool, slice each egg in half lengthwise and scoop the yolks into a bowl.
Mixing
  1. Mash the yolks until smooth.
  2. Mix in mayonnaise and Dijon mustard, then fold in the bacon and chives, seasoning with salt and pepper to taste.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Garnish with extra bacon and chives. Chill before serving.

Notes

Store in an airtight container for up to 3 days. Best when fresh. Consider making the filling ahead of time for convenience.