My first shot at making deviled eggs.
Take your deviled eggs to the next level with this irresistible recipe! Packed with crispy bacon, fresh chives, and tangy pickles, these creamy bites are sure to be a hit at any gathering. Plus, they’re fully customizable with a variety of toppings to suit any taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large eggs | 12 |
| Mayonnaise | 1/2 cup |
| Dijon mustard | 2 tablespoons |
| White wine vinegar | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Cooked bacon | 1/4 cup, finely chopped |
| Chives | 1/4 cup, finely chopped |
| Pickles or relish | 1/4 cup, finely chopped |
| Paprika | For garnish |
Optional Toppings
- Finely grated cheddar cheese
- Sliced jalapeños
- Smoked paprika
- Sliced olives
- Hot sauce drizzle
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water (about 1 inch above the eggs). Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Cool & Peel: Drain the hot water and transfer eggs to an ice bath for 5 minutes. Peel the eggs carefully.
- Slice & Prep: Cut eggs in half lengthwise and remove the yolks. Place yolks in a bowl and arrange the egg whites on a serving platter.
- Make the Filling: Mash the yolks until smooth, then mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Add Flavor: Fold in the bacon, chives, and pickles. Taste and adjust seasoning as needed.
- Fill the Eggs: Spoon or pipe the filling into the egg whites.
- Garnish: Sprinkle with paprika and add your favorite toppings for an extra pop of flavor.
- Serve & Enjoy: Serve immediately or refrigerate until ready to serve.
These deviled eggs are guaranteed to disappear fast—so you might want to make a double batch! 😋
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About The Author
John Simmon
Am a Public health specialists,trained professionals who’s focus is on developing conditions where people can be healthy. I work to make my community as healthy as possible.
