Chive and Bacon Deviled Eggs Recipe

Yields: 12 deviled egg halves
Prep Time: 15 minutes
Cook Time: 15 minutes (for eggs)


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 slices bacon, cooked and crumbled
  • 2 tablespoons finely chopped fresh chives


Hard-boil the eggs:

  • Place eggs in a pot and cover with cold water by about an inch.
  • Bring the water to a rapid boil over high heat.
  • Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12-14 minutes.
  • Immediately drain hot water and immerse eggs in an ice bath to cool completely.

Make the filling:

  • Peel the cooled eggs and carefully slice them in half lengthwise.
  • Gently scoop out the yolks and place them into a medium bowl.
  • Using a fork, mash the yolks until smooth.
  • Add mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mix until thoroughly combined and creamy.

Assemble the deviled eggs:

  • Spoon or pipe the yolk filling evenly into the egg white halves.
  • Sprinkle with the crumbled bacon and chopped chives.

Chill and serve:

  • Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.


  • For extra creamy filling: Add a tablespoon of sour cream or Greek yogurt to the yolk mixture.
  • Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for some kick.
  • No piping bag? No problem! Use a small spoon to carefully fill the egg halves.
  • Make ahead: These deviled eggs can be made a day in advance and stored in an airtight container in the refrigerator.

Enjoy your delicious Chive and Bacon Deviled Eggs!


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