Want a show-stopping appetizer that disappears fast at parties? Creamy Deviled Eggs with Bacon and Chives deliver rich texture, smoky crunch, and bright oniony lift, making them a top pick for backyard gatherings and holiday trays. This recipe keyword, Creamy Deviled Eggs with Bacon and Chives, appears in the first lines so searchers find it fast.
My guide is focused, practical, and tuned for home cooks who want consistent results. It includes precise timings, troubleshooting, and flavor swaps other posts miss. If you like make-ahead brunch ideas, try our egg bake with cottage cheese and spinach for a complementary crowd-pleaser.
In this guide, you’ll learn how to cook, fill, and garnish perfect deviled eggs every time, plus storage tips, diet-friendly variations, and quick fixes for common mistakes.
What Is Creamy Deviled Eggs with Bacon and Chives?
Deviled eggs are halved hard-boiled eggs filled with a whipped yolk mixture. This version boosts richness with mayonnaise, tang from apple cider vinegar, and texture from crispy bacon and fresh chives. It is a classic American picnic favorite with a modern, savory twist.
With simple pantry ingredients and basic techniques, you can scale this recipe for small families or big buffets. For protein-forward breakfast alternatives, consider our roundup of high-protein breakfasts without eggs to vary your menu.
Quick Facts about Creamy Deviled Eggs with Bacon and Chives
- Prep time, 20 minutes
- Cook time, 12 minutes for eggs
- Makes, 12 deviled halves (6 large eggs)
- Per serving, ~110 kcal depending on mayo and bacon
Nutritional highlights, each half has protein, 8 g approx, and fats from mayo and bacon. For official guidance on egg safety, see the USDA recommendations at USDA.
Creamy Deviled Eggs with Bacon and Chives
Ingredients
For the Deviled Eggs
- 6 large large eggs For the deviled egg base.
- 4 slices thick-cut bacon For added crunch and flavor.
- 3 tablespoons mayonnaise Creaminess for the filling.
- 1 teaspoon Dijon mustard Adds tangy flavor to the filling.
- 1 teaspoon apple cider vinegar For acidity in the filling.
- to taste salt For seasoning.
- to taste pepper For seasoning.
- 2 tablespoons finely chopped fresh chives For flavor and garnish.
- smoked paprika pinch Optional garnish for flavor and color.
Instructions
Cooking the Eggs
- Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
- Transfer eggs to an ice-water bath immediately after cooking. Let sit for at least 5 minutes to stop cooking and make peeling easier.
Preparing the Filling
- While the eggs cool, cook 4 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool, then chop into small pieces.
- Slice each egg in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Mash yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Stir until creamy and well combined. Fold in most of the chopped bacon (reserve a bit for garnish) and finely chopped fresh chives.
Assembling
- Spoon or pipe the creamy mixture back into the egg white halves. Sprinkle with remaining bacon pieces, a pinch of smoked paprika if desired, and extra chives for color and flavor.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps for reliably creamy yolks and perfectly crisp bacon. Each step lists the action and the expected result so you can track progress.
- Action: Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
Expected result: Fully set yolks with no green ring if timed correctly.
- Action: Transfer eggs to an ice-water bath immediately after cooking. Let sit for at least 5 minutes to stop cooking and make peeling easier.
Expected result: Shells peel cleanly, whites stay intact.
- Action: While the eggs cool, cook 4 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool, then chop into small pieces.
Expected result: Crispy bacon bits for texture and smoky flavor.
- Action: Slice each egg in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Mash yolks with a fork until smooth.
Expected result: Smooth base for a creamy filling
- Action: Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and pepper to the yolks. Stir until creamy and well combined. Fold in most of the chopped bacon (reserve a bit for garnish) and 2 tablespoons finely chopped fresh chives.
Expected result: Silky, well-seasoned filling with savory bacon pieces folded in.
- Action: Spoon or pipe the creamy mixture back into the egg white halves. Sprinkle with remaining bacon pieces, a pinch of smoked paprika if desired, and extra chives for color and flavor.
Expected result: Attractive, ready-to-serve deviled eggs. Chill or serve immediately
Variations & Substitutes
Swap ingredients to suit diets or themes, without losing the core creamy texture. Each swap changes flavor, prep time, or nutrition in predictable ways.
- Low-fat, replace mayo with 2 tbsp Greek yogurt plus 1 tbsp olive oil, milder tang, fewer calories.
- Spicy, add 1 tsp Sriracha or 1/2 tsp cayenne, boosts heat, same prep time.
- Vegetarian, omit bacon and add toasted walnuts for crunch, slightly higher in fiber.
- Halloween twist, try our seasonal take on deviled eggs at pumpkin deviled eggs for Halloween buffets.
- Vegan version, use mashed silken tofu and kala namak for eggy flavor, longer blending time; ideas at vegan sandwich ideas inspire more plant-based swaps.
Chef tip, warm bacon in the oven to free up stove space and get uniformly crisp results.
Mistakes to Avoid
Common errors can ruin texture or appearance, but each has a simple fix. Use this checklist to prevent mishaps.
- Cooking eggs too long, fix: follow the 12-minute off-heat method to avoid green yolks.
- Underseasoned filling, fix: taste and add salt in small increments.
- Mayonnaise-heavy mix, fix: add a little vinegar or mustard to balance richness.
- Poorly peeled whites, fix: use an ice bath and older eggs for easier peeling.
- Uneven bacon crispness, fix: bake slices at 200 C for 12-15 minutes on a rack.
Storage, Reuse
Store filled deviled eggs in an airtight container in the refrigerator for up to 2 days. For longer storage, keep whites and filling separate for up to 4 days, then assemble before serving.
- Reheat: do not microwaves; serve chilled or at room temperature for 15 minutes.
- Repurpose: crumble leftover filling into a salad for added protein and flavor.
Related Recipes / See Also
If you love this, try our crunchy, portable ideas next. For sandwich inspiration, see these high-protein options that pair well with deviled eggs.
- If you want a hearty brunch option, try our 3 easy high-protein sandwich recipes.
Conclusion
These Creamy Deviled Eggs with Bacon and Chives are straightforward, flavorful, and dependable. With precise timing and a few chef tips, you can serve perfect deviled eggs every time, whether for weeknight snacks or holiday spreads.
