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Chive Bacon Deviled Eggs on a platter

Chive Bacon Deviled Eggs

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  • Author: Chelsea Joy
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Snacks
  • Method: Boiled
  • Cuisine: American


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.