Description
A simple yet satisfying snack featuring creamy deviled egg filling with a crispy edge, smoky bacon, and fresh chives for a lively flavor and texture combination.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 4–5 bacon strips, cooked crisp and crumbled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives, finely chopped
- Smoked paprika (optional, for garnish)
Instructions
- Place 6 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off heat, and let sit for 12 minutes.
- Transfer eggs immediately to an ice water bath to stop cooking and cool for at least 5 minutes. Gently tap each egg on a hard surface and peel under running water to remove shells cleanly.
- While eggs cool, cook 4-5 bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble once cool.
- Cut peeled eggs in half lengthwise. Carefully remove yolks and place in a mixing bowl. Arrange egg whites on a plate, ready for filling.
- Mash yolks with a fork or potato masher until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and pepper to taste. Mix well until creamy and fluffy.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
- Heat a non-stick skillet over medium heat with a teaspoon of oil or butter. Place filled eggs yolk side up in the skillet. Gently press edges of the egg whites against the hot pan to crisp the edges, about 2-3 minutes. Watch carefully to avoid burning.
- Transfer eggs to a serving platter. Sprinkle crispy bacon crumbles and chopped fresh chives on top. Dust lightly with smoked paprika if desired.
Notes
Use older eggs for easier peeling or add a teaspoon of baking soda to boiling water. Don’t overfill eggs to avoid spilling during crisping. Use medium heat for crisping to prevent burning. Prepare filling and bacon a day ahead for convenience. Reheat gently in skillet to restore crispness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 180
- Sodium: 250
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 1
- Protein: 12
Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, appetizer, snack, party food, easy recipe, fresh chives