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If youโre after a simple, no-fuss appetizer thatโs crowd-pleasing, protein-packed, and totally satisfying, these Deviled Eggs with Bacon and Chives are a go-to in our house. Whether youโre preparing for a holiday spread, a casual gathering, or just craving a savory snack, this recipe brings that perfect mix of creamy yolk filling, smoky bacon, and fresh green chive flavor.
These deviled eggs are great for holidays, weekend brunches, or even as a quick weekday snack โ and bonus: theyโre Gluten-Free, Paleo, Keto, and Whole30 (as long as your bacon is compliant). Plus, we love the extra protein kick these have, too!
Why These Deviled Eggs with Bacon and Chives
These Deviled Eggs with Bacon and Chives are everything you want in a party-friendly appetizer: creamy, savory, perfectly seasoned, and topped with just the right amount of smoky crunch. Theyโre simple to make, easy to transport, and endlessly crowd-pleasing โ whether itโs a holiday gathering, game day, brunch buffet, or the snack you prep for yourself for the week.
With clean, real-food ingredients and a quick prep time, these deviled eggs check all the boxes: higher in protein, low in carbs, and big on flavor. They also look pretty on a platter โ and you know I love a recipe that levels up without the extra effort.
Ingredients You’ll Need
You only need a handful of staple ingredients for the best deviled eggs. *Scroll down to the recipe card for complete measurements and directions.
- Eggs: Hard-boiled and cooled before peeling.
- Good-quality mayo: For creaminess. Use your favorite clean brand.
- Crispy bacon: Adds smoky crunch and incredible flavor.
- Fresh chives: Mild onion flavor and the perfect pop of green.
- Dijon mustard: Brings tang and sharpness.
- Apple cider vinegar: Brightens and balances the richness.
- Garlic powder, salt & pepper: Simple seasonings, big impact.
How to Hard-Boil Eggs Without Overcooking
Overcooked eggs = chalky yolks + grey rings. No, thank you!
Here are my go-to methods that are also pretty dang foolproof. And trust me, if you are like me, you’ve tried EVERY method for boiling eggs and have often fallen short. But, I’ve figured it out – steaming eggs! Steaming eggs leaves them perfect every time, and incredibly easy to peel.
You can steam eggs on both the stovetop and in the Instant Pot. Using the Instant Pot to cook hard-boiled eggs is 100%, hands-down, my first choice because the shells peel off so easily! If you haven’t tried cooking eggs in the pressure cooker, be prepared to be amazed!
Step-by-Step: How to Make Deviled Eggs
- Cook & cool the eggs: Hard-boil, shock in an ice bath, then peel.
- Halve & scoop: Slice eggs lengthwise and gently pop out the yolks.
- Make the filling: Mash yolks with mayo, mustard, vinegar, seasonings, bacon, and chives.
- Pipe or spoon: Add filling to each egg-white half.
- Top & serve: Finish with a bit of extra bacon and chives.
These can be served chilled or at room temperature โ theyโre delicious either way.
Tips for the Best Deviled Eggs
- Use older eggs. Fresh eggs are notoriously harder to peel.
- Chill before peeling. The ice bath is crucial for clean halves.
- Mash thoroughly. A smooth yolk mixture makes the prettiest presentation.
- Donโt skip Dijon + vinegar. They add acidity that balances the richness.
- Pipe for polish. A simple zip-top bag makes them look fancy without fuss.
FAQs:
Yes! Substitute Greek yogurt, mashed avocado, or a mix of yogurt + mayo to lighten things up.
Keep the filling and whites separate until serving. Adding bacon just before serving also prevents sogginess.
Absolutely. It wonโt be as crispy or fatty as regular bacon, but it still adds nice smoky flavor.
It usually means the yolks were overcooked. Mash them thoroughly and add an extra spoon of mayo to smooth it out.
Prepare whites and the filling up to 2 days in advance, store separately, then pipe right before serving.
Already assembled: Store in an airtight container for up to 2 days.
Transporting: Use a deviled-egg tray or line your container with lettuce leaves to keep them from sliding.
Tools Used:
More Appetizers
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- Crudite Platter with Tzatziki Sauce
Deviled Eggs with Bacon and Chives
Ingredients
- 12 eggs hard boiled and peeled (see notes)
- 4 slices of bacon about 4 ounces, cooked and chopped
- ยฝ cup good-quality mayo
- 2 tablespoon chives finely chopped, divided
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- pinch fine sea salt
Instructions
- Peel and slice the eggs in half lengthwise and take the yolks out and place into a mixing bowl. Place the egg whites on a serving platter and set aside.
- Using a potato masher or fork, mash the egg yolks into a uniform paste. Add cooked bacon, mayo, 1 tablespoon chives, dijon mustard, vinegar, garlic powder, black pepper and combine. Check the seasoning and add salt if desired.
- Place the ๏ฌlling into a piping bag and pipe into the center of the egg whites.
- Garnish with remaining chives and serve.
This one is a keeper! I get asked to make these at all my family gatherings. Donโt skip the piping, it helps make them look so cute! Only tip I would add in my experience is make sure you chop the bacon super small so it doesnโt get stuck in the piping tip.
Yum! I love anything with eggs! This looks fantastic!
Debs
AHHH! Deviled eggs are the OG appetizer!