Deviled Eggs with Bacon and Chives
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Deviled Eggs with Bacon and Chives
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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, to taste
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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.
- Place the eggs in a large bowl of ice 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 oversalt 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.
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