With a few tweaks to the classic recipe, Chive Bacon Deviled Eggs make a perfect appetizer or snack that's paleo, Whole30, low carb, and keto.
Deviled eggs are a staple of any springtime gathering. Add some bacon fat, crumbled bacon, and fresh chives to make something fresh and classic at the same time.
The best way to make hardboiled eggs
You have numerous options for making hardboiled eggs for this recipe, and I'll link to multiple methods. Use whatever method you prefer!
My preference? Good, old-fashioned, boiled eggs. I've tried steaming them, but I never end up with consistent results. And I don't currently own an instant pot, so that method's out.
To boil eggs, I put the eggs in a pot or skillet and cover them with at least an inch of water. Bring the water to boiling, boil for 10 minutes, then gently scoop the eggs out with a slotted spoon and plunge them into ice-cold water. Let 'em hang out for 15 minutes in the ice bath, and they should be ready to peel.
Can you make deviled eggs in advance?
Yes, you can!
Deviled eggs will keep up to 2 days safely in the fridge.
That means if you're making these chive bacon deviled eggs as an appetizer for a gathering or dinner party, you can save yourself some stress by prepping them a day in advance. Just keep them covered in the fridge until it's time to serve!
More simple snacks and appetizers to try
- Cucumber Smoked Salmon Snackers
- No Bake SunButter Energy Balls
- How to Build an Epic Gluten Free Charcuterie Board
- Simple SunButter Fruit Dip
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
If you need a new serving tray for your chive bacon deviled eggs, browse my Food52 kitchen favorites!
Print📖 Recipe
Chive Bacon Deviled Eggs
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Snacks
- Method: Boiled
- Cuisine: American
Description
With a few tweaks to the classic recipe, Chive Bacon Deviled Eggs make a perfect appetizer or snack that's paleo, Whole30, low carb, and keto.
Ingredients
- 12 large eggs
- 5 tablespoons mayonnaise
- 1 tablespoon bacon fat
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 6 strips bacon
- 2 tablespoons finely minced chives
- Paprika, for garnish
Instructions
- Prepare hardboiled eggs using whatever method you prefer. I cooked the eggs in boiling water for 10 minutes before plunging into ice water for 15 minutes. Gently tap the cooled eggs against the counter or a bowl to crack the shell all over, then carefully peel and discard the shell.
- Heat a skillet over medium-high heat. Add bacon strips and cook for 4-5 minutes on each side, until crisped. Remove from heat. Let the bacon fat in the pan cool for a bit before measuring out 1 tablespoon.
- Add mayonnaise, bacon fat, mustard, and apple cider vinegar to a medium bowl. Mix until smooth. Cut the peeled hardboiled eggs in half and, using a spoon, gently scoop out the yolks. Add the yolks to the mayonnaise mixture and mash until relatively smooth.
- Spoon the filling into the hardboiled egg halves. Sprinkle with paprika. Crumble the bacon strips and sprinkle overtop each egg. Garnish with chives. Serve immediately or chill until serving.
Rhonda says
These look amazing!!! Deviled eggs are always a classic.