Bring a bit of breakfast to a beloved appetizer by adding bacon.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings (makes 12 deviled eggs) |
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon whole-grain mustard
- 4 strips cooked bacon, crumbled
- Kosher salt and freshly ground black pepper
Instructions
- Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
- Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
- Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 188 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 201 mg |
| Sodium | 255 mg |
Reviews
These were a crowd pleaser. I added more mayonnaise than called for to get a fluffier look.
I’ve been putting bacon in mine for YEARS!! BUT I use a lot more mayo! They’re delicious!!