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Spring Deviled Eggs with Crispy Bacon & Chives

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These spring deviled eggs are the perfect appetizer for any gathering, featuring a creamy yolk filling, crispy bacon, and fresh chives. Quick and easy to make, they’re a crowd-pleaser that screams spring.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or pickle juice
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup fresh chives, finely chopped (plus extra for garnish)
  • Paprika, for dusting

Instructions

  1. Boil the eggs: Place the 12 eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for exactly 12 minutes. Prepare an ice water bath.
  2. Shock the eggs: Use a slotted spoon to transfer the eggs to the ice water bath. Let them sit for at least 5 minutes to stop the cooking and make peeling easier.
  3. Cook the bacon: While the eggs cool, cook the bacon in a skillet over medium heat until deep golden and crispy, about 4-5 minutes per side. Transfer to paper towels to drain and cool. Once cool, crumble into small pieces.
  4. Peel and halve the eggs: Gently tap each egg on the counter to crack the shell all over, then peel under running cold water. Pat dry. Slice each egg in half lengthwise. Pop out the yolks into a mixing bowl. Arrange the whites on a serving tray.
  5. Make the filling: Add mayonnaise, Dijon mustard, vinegar or pickle juice, salt, and pepper to the bowl with the yolks. Mash together with a fork until smooth. Stir in 3 tablespoons of the chopped chives and about half the crumbled bacon. Taste and adjust seasoning.
  6. Fill the eggs: Spoon the filling into a piping bag or zip-top bag (snip off a corner). Pipe the filling into each egg white, dividing evenly. Aim for a nice swirl or simple dollop.
  7. Garnish and serve: Sprinkle the remaining crumbled bacon over the filled eggs. Garnish with remaining chives and a light dusting of paprika. Serve immediately or refrigerate for up to 2 hours. Best at cool room temperature.

Notes

Use older eggs for easier peeling. Chill the filling before piping for cleaner results. Make the filling a day ahead to save time. For a dairy-free version, use vegan mayonnaise.

Nutrition

Keywords: deviled eggs, spring deviled eggs, bacon, chives, Easter appetizer, party appetizer, easy deviled eggs

Find it online: https://crispcraving.com/spring-deviled-eggs-with-crispy-bacon-and-chives-best-recipe/