Name: Deviled Eggs with Bacon
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 eggs; 4 tablespoons mayonnaise; 1 tsp dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper; 2 tablespoons fresh chives; 2 slice thick cut bacon

From the Cook

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Deviled Eggs with Bacon

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Ingredients

Warning0 allergens identified

Deviled Eggs with Bacon

6 eggshard boiled, peeled

4 tablespoons mayonnaise I used avocado oil mayo, but use your favorite. Greek yogurt is also a great substitute

1 tsp dijon mustard sub with yellow mustard if you don't have any on hand

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

2 tablespoons fresh chiveschopped

2 slice thick cut bacon cooked and crumbled

Instructions

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Instructions

Cut the hard boiled eggs in half lengthwise and place the yolks in a small bowl. Mash the yolks with a fork until fairly smooth. Add the mayo, dijon mustard, salt, and pepper and blend into the yolks with the fork until well combined.

Pipe or spoon the yolk mixture into the cavities of each egg, and sprinkle with the chives and top with the crumbled bacon. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Ice Bath for Perfect Yolks 🧊
Immediately transfer boiled eggs to an ice bath to stop the cooking process and prevent that gray-green ring around the yolk, ensuring a bright, creamy center.
Render Bacon Slowly for Crispness 🥓
Cook thick-cut bacon in a 400°F oven for 20-25 minutes for even, ultra-crispy results without burning, then crumble finely for better texture distribution in the filling.
Cream Your Filling Properly 🥄
Sift the egg yolks through a fine mesh strainer before mixing with mayo to eliminate lumps and create an impossibly smooth, luxurious filling texture.
Balance Your Dijon Ratio ✨
Start with 1 teaspoon of Dijon mustard per 4 eggs and taste as you go—too much can overpower the delicate egg flavor, while the right amount adds sophisticated depth.
Pipe for Professional Presentation 🎯
Transfer your filling to a pastry bag fitted with a star tip to pipe decorative swirls, then immediately garnish with bacon and chives for an elegant, restaurant-quality presentation.