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Bacon and Chive Deviled Eggs

Bacon and Chive Deviled Eggs
I’ve always enjoyed deviled eggs, but I find that I’ve been eating them a lot more often than I used to. This is because deviled eggs – though never really out of “style” – are going through a bit of a renaissance and I’ve been seeing them on more and more menus over the last year. They’re great appetizers and it is easy to put your own flavor twist on the basic recipe. These Bacon and Chive Deviled Eggs are one of my current favorites and I see similar variations popping up on menus all over town. They’re addictive and can make a great appetizer or snack.

The deviled eggs are creamy and have just the right touch of mustard flavor from the dijon mustard. I think that a whole grain mustard would also be nice in these eggs, giving the filling a bit of additional texture. You’ll be able to get some green onion flavor from the chives, but it is subtle and doesn’t overwhelm the other flavors. The bacon is what really makes these eggs memorable. It adds a crisp, chewy element to the top of the eggs, as well as a generous dose of salt to contrast with the rich yolk. It’s delicious.

While I use bacon, you can also use pancetta or even prosciutto to top these eggs. All can be diced up (the prosciutto should be cut in larger pieces, if using) and fried on the stovetop in a similar manner. I aim to get the bacon to be crispy, without it being burnt, and I prefer to use thicker-cut bacon, which has a little more substance to it than thin-cut bacon. Any way you make them, however, they will be absolutely delicious and are sure to be a crowd-pleaser!

Bacon and Chive Deviled Eggs
8 large or extra large eggs
1/3 cup mayonnaise
1 tbsp dijon mustard, to taste
salt and pepper, to taste
2 tbsp finely chopped chives
approx 2 oz bacon, chopped
additional chives, for garnish

Place eggs in a medium saucepan and fill with water just until the eggs are covered. Place a lid on the pot and bring water to a boil. Once the water boils, turn off the heat and let the eggs sit for 10 minutes. Drain the water and rinse the eggs in cold water until they have cooled down a bit.
Allow eggs to cool to room temperature or chill until ready to use. Eggs can be boiled a day in advance.
Peel eggs and cut them in half. Remove the yolks and place them in a medium-sized bowl. Add mayonnaise, mustard, salt and pepper, and chives to the yolks and mash ingredients together with a potato masher or a fork until smooth. Divide mixture evenly into the egg white halves.
In a medium-sized skillet, cook chopped bacon until crisp and browned, 3-5 minutes (depending on the thickness of the bacon). Allow bacon to drain on a paper towel-lined plate, then sprinkle bacon on top of the egg yolk mixture.
Garnish with additional chives, if desired.

Serves 6-8

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