Description
Classic deviled eggs made creamy and flavorful with turkey bacon and fresh chives. These are great for any gathering.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar
- 2 tablespoons finely chopped chives
- ½ teaspoon paprika for garnish
- 4 slices turkey bacon, cooked crisp and finely crumbled
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium heat.
- Once boiling, turn off the heat, cover, and let sit for 12 minutes.
- Drain and immediately transfer eggs to an ice bath. Let cool for 10 minutes before peeling.
- Slice eggs lengthwise and gently remove yolks into a bowl.
- Mash yolks with a fork until fine and crumbly.
- Add mayonnaise, mustard, vinegar, salt, pepper, and sugar. Stir until smooth and creamy.
- Fold in half of the chopped chives.
- Spoon or pipe the yolk mixture into the egg white halves.
- Top each egg with crumbled turkey bacon, remaining chives, and a light sprinkle of paprika.
- Chill for at least 30 minutes before serving.
Notes
- Use a piping bag for a professional look when filling the egg whites.
- For easy peeling, use slightly older eggs rather than very fresh ones.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American