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Creamy Classic Deviled Eggs with Bacon and Chives

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A quick and easy recipe for creamy deviled eggs enhanced with crispy bacon bits and fresh chives, perfect for parties and gatherings.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 slices thick-cut bacon, cooked until crisp and crumbled
  • 2 tablespoons fresh chives, finely chopped
  • Smoked paprika (optional, for garnish)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water about an inch above the eggs. Bring to a rolling boil over medium-high heat, then immediately cover, turn off the heat, and let sit for 12 minutes.
  2. Drain the hot water and transfer eggs to a bowl of ice water. Let chill for at least 5 minutes. Gently tap each egg on the counter and peel under cold running water. Pat dry.
  3. While eggs cool, cook 3 slices of thick-cut bacon in a skillet over medium heat until crisp (about 5-7 minutes). Transfer to paper towels to drain and crumble once cool.
  4. Slice eggs in half lengthwise and carefully scoop the yolks into a medium bowl. Mash yolks with a fork until crumbly.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the yolks. Stir until smooth and creamy.
  6. Reserve a small amount of bacon and chives for garnish. Stir the rest gently into the yolk filling until combined.
  7. Using a spoon or piping bag, fill each egg white half generously with the yolk mixture.
  8. Sprinkle remaining bacon, chopped chives, and a pinch of smoked paprika on top for color and flavor. Chill for at least 15 minutes before serving.

Notes

For extra creamy filling, whisk yolks thoroughly or use a hand mixer. Hard boil eggs a day ahead for convenience. Peel eggs under cold running water for easier shell removal. Cook bacon until crisp but not burnt. Add a splash of milk or more mayo if filling is too thick. Variations include adding hot sauce, swapping chives for other herbs, or replacing mayo with Greek yogurt or avocado.

Nutrition

Keywords: deviled eggs, bacon, chives, party appetizer, creamy deviled eggs, easy deviled eggs, classic deviled eggs

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