Deviled Eggs with Bacon & Chives

Deviled eggs are always a favorite appetizer and these ones are topped with crispy bacon and sliced chives for a pop of color and freshness.

In the spirit of telling you something you probably already know, I’m here today to report out that deviled eggs with bacon are perfect for parties, holiday dinners, game-days, and it’s-just-a-random Sunday.

And here’s something you may not know: I’m picky about my deviled eggs. I prefer mayo over Miracle Whip and I like a creamy smooth filling – no weird chunky textures, thank you very much.

I also love a great garnish, which puts these deviled eggs with bacon and chives at the top of my list. Eggs plus bacon plus chives is a flavor match made in heaven.

Ingredients

• Hard-boiled eggs
• Mayonnaise
• Dijon mustard
• Garlic powder
• Kosher salt
• Bacon
• Sliced chives

Recipe Steps

Slice each piece of bacon cross-wise to make small pieces. Cook them in a skillet over medium heat until crispy. Drain the bacon on paper towels.

Slice each egg in half lengthwise and scoop out the yolk into a mixing bowl. Mash the eggs yolks and add a ¼ cup of mayonnaise and continue mashing. You can add up to a ¼ more of mayonnaise until you get a creamy consistency.

Add the mustard, garlic powder, and salt and mix until well combined.

You can spoon the filling into the egg whites or put the filling in a Ziploc bag and snip of one of the bottom corners. This makes it easy to pipe the filling so it looks a little nicer.

Top the filling with some bacon and sliced chives.

A Few Tips

For the eggs, you can boil them on the stove (as instructed in the recipe card) or you can cook them in an Instant Pot.

You can make everything for this recipe up to two days in advance, but I recommend keeping all of the components separate. You can assemble the eggs up to the night before you plan to serve them and they should hold well.

If you have leftover deviled eggs, they will keep for two days in the refrigerator.

This recipe makes 16 deviled eggs, but you can scale it up to serve more. A reader has commented that they used this recipe to make 100 (!) deviled eggs with great success.

Because they’re made with mayonnaise, you shouldn’t leave them sit out at room temperature for more than two hours – even less if it’s warm or hot where you are serving them.

Share a platter of these bacon deviled eggs with your nearest and dearest and you might find yourself fighting them for the last one, which makes for a fun family holiday!

Happy Cooking!

More Appetizer Recipes

• Bacon-Wrapped Jalapeno Poppers
• Easy Homemade Salsa
• Roasted Red Pepper Pinwheels
• Sweet and Spicy Meatball Bites

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