Bacon-Stuffed Deviled Eggs

Bring a bit of breakfast to a beloved appetizer by adding bacon.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings (makes 12 deviled eggs)
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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

Directions

  1. 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.
  2. 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.
  3. Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.