Deviled Eggs with Bacon and Chives

5 from 2 votes

These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

Servings:

Author: Lexi

Ingredients

12 eggs hard boiled and peeled (see notes)
4 slices of bacon about 4 ounces, cooked and chopped
½ 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 ﬁlling into a piping bag and pipe into the center of the egg whites.
Garnish with remaining chives and serve.

Notes

If following a special diet such as Whole30 check to make sure the bacon you use is compliant.

This recipe serves a crowd! If you don't need to, feel free to halve the recipe for weekly snacks!

We recommend two ways to hard boil eggs: in the Instant Pot or Steaming on the stove. Check out these posts for directions on both.

Deviled eggs can be prepared up to two days ahead of time. If desired you can keep the filling separate and pipe into eggs right before serving.

Nutrition