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Loaded Bacon & Chive Deviled Eggs

Classic creamy deviled eggs elevated with a savory topping of crispy smoked bacon bits, fresh chives, and a dusting of smoked paprika.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Ice Bath 10 minutes
Total Time 35 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Filling
  • 6 large eggs older eggs peel easier
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar or pickle juice
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper
Toppings
  • 3 strips bacon cooked crispy and finely chopped
  • 1 tbsp fresh chives finely minced
  • 1 pinch smoked paprika for dusting

Equipment

  • Large saucepan
  • Bowl for ice bath
  • Mixing Bowl
  • Piping bag or Ziploc bag
  • Fine-mesh sieve (optional)

Method
 

  1. Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice bath for 10 minutes to cool completely.
  3. Peel eggs under running water and slice in half lengthwise.
  4. Remove yolks into a bowl and mash until smooth with mayonnaise, Dijon, vinegar, salt, and pepper.
  5. Pipe or spoon the yolk mixture generously back into the egg white halves.
  6. Top each egg with crispy chopped bacon and minced chives.
  7. Dust lightly with smoked paprika and serve.

Notes

For an extra smooth filling, press the hard-boiled yolks through a fine-mesh sieve before mixing with mayonnaise. Ensure bacon is very crispy so it doesn't drag through the filling when eaten.