Get ready to transform the classic deviled egg into a mouthwatering sensation that will have your guests begging for the recipe! These aren't your grandmother's plain deviled eggs - we're talking about a flavor-packed, crispy bacon-infused masterpiece that elevates the humble egg to a gourmet appetizer. With a perfect blend of creamy, tangy filling and crunchy bacon bits, these deviled eggs are about to become your new go-to party pleaser that will have everyone coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp mustard
- 2 slices cooked bacon, crumbled
- 2 tbsp chopped chives
- Salt and pepper to taste
Instructions
- Place eggs in a single layer in a medium saucepan and cover completely with cold water, ensuring water sits about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately remove the pan from heat, cover with a tight-fitting lid, and let sit for exactly 12 minutes.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes while the eggs are cooking.
- After 12 minutes, transfer eggs using a slotted spoon directly into the ice bath to stop the cooking process and prevent green rings around the yolks.
- Let eggs cool completely in the ice bath for about 5 minutes.
- Carefully peel the eggs under running cool water, which helps remove the shells more easily.
- Slice each egg in half lengthwise and gently remove the yolks into a separate mixing bowl.
- Mash the egg yolks with a fork until they become smooth and crumbly.
- Add mayonnaise, mustard, salt, and pepper to the mashed yolks, mixing until creamy and well combined.
- Fold in half of the crumbled bacon, reserving the rest for garnish.
- Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating a slightly mounded appearance.
- Sprinkle the remaining bacon crumbles over the filled eggs.
- Garnish with finely chopped chives across the top of each deviled egg.
- Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld together.
- Serve cold and enjoy your bacon and chive deviled eggs!
Tips
- Use eggs that are a few days old, as they peel more easily than super-fresh eggs.
- Always start with eggs at room temperature to prevent cracking during boiling.
- The ice bath is crucial - it stops the cooking process and makes peeling much easier.
- For ultra-smooth filling, press the yolks through a fine-mesh sieve before mixing.
- Use a piping bag for a professional, elegant look when filling egg whites.
- Chill the deviled eggs before serving to let the flavors meld and set.
- For extra flavor, try using smoked bacon or adding a dash of hot sauce to the filling.
- These eggs can be prepared up to a day in advance, making party prep a breeze!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 1g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 190mg
