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Creamy Deviled Eggs Recipe with Crispy Bacon and Fresh Chives Made Easy

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A creamy deviled eggs recipe featuring a smooth, tangy filling with crispy bacon and fresh chives, perfect for quick snacks or special occasions.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 4 slices thick-cut bacon
  • 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

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat (about 10 minutes). Once boiling, cover with a lid, remove from heat, and let sit for 12 minutes.
  2. Drain hot water and immediately plunge eggs into an ice bath or run under cold water for 5 minutes. Gently tap and peel the eggs, starting at the wider end where the air pocket is.
  3. While eggs cool, cook 4 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble into small pieces.
  4. Slice peeled eggs in half lengthwise. Carefully remove yolks into a mixing bowl. Mash yolks with a fork or potato masher until fine and crumbly.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and black pepper to taste. Stir until smooth and creamy. Adjust seasoning if needed.
  6. Spoon or pipe the creamy yolk mixture back into the egg white halves, mounding slightly.
  7. Sprinkle crumbled crispy bacon and freshly chopped chives generously over the filled eggs.
  8. Refrigerate for at least 15 minutes before serving to let flavors meld and filling firm up slightly.

Notes

Use an ice bath immediately after boiling eggs to prevent green yolks and make peeling easier. Cook bacon until crispy but not burnt for best flavor. Fresh chives add brightness and should be added just before serving. For a lighter filling, substitute Greek yogurt for mayonnaise. Bacon can be swapped with turkey bacon for a leaner option. Store deviled eggs covered in the refrigerator and consume within 2 days. Reheating is not recommended.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon deviled eggs, appetizer, party snack, easy recipe, fresh chives

Find it online: https://atomicbite.com/creamy-deviled-eggs-recipe-with-crispy-bacon-and-fresh-chives-made-easy/