Bacon & Chive Deviled Eggs

bacon chive deviled eggs | sunsets on the side

bacon chive deviled eggs | sunsets on the side

Are you guys into football?  Yeah.  Me, too.

I’m a huge NFL fan, and this year’s playoffs did not disappoint (well, except for the fact that my team wasn’t in them).  My husband and I just got back from a trip to Vegas, and it was nuts watching people who were betting on the championship games.  Seriously insane but thoroughly entertaining.  Kudos to everyone who won big last weekend, but the only thing I’ll be betting on for the Super Bowl is the fact that we’ll have a gigantic spread of food.

And, now that we’re in the lull between Championship Sunday and the Super Bowl, it’s a perfect time to plan out our recipes for the big day.  Sound good?

bacon & chive deviled eggs

Today, we’re starting with some dressed-up deviled eggs.  They really only require the additional step of cooking some bacon, but you end up with an appetizer that’s different and special.  These are great if you’re having people over because you can make them a day ahead of time.  And, bacon and eggs…just, yes.

Bacon & Chive Deviled Eggs
 
Author:
Makes: 18 pieces
Ingredients
  • 9 eggs
  • 4 strips of bacon, cut into small pieces
  • ⅓ cup mayonnaise
  • 1 tsp. ground mustard
  • 1 tsp. cider vinegar
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly-ground black pepper
  • 1 T. minced chives, plus more for garnish
  • Paprika
Instructions
  1. Place eggs in a pan of cold water (make sure the water completely covers the eggs). Bring it to a boil and then immediately turn off the heat. Leave the lid on the pot, and let eggs sit in the hot water for 10 minutes.
  2. Drain the eggs and run them under cold water until they’re cool enough to handle. Peel the eggs, slice them in half lengthwise, and set aside.
  3. Meanwhile, place the bacon pieces in a non-stick skillet. Cook over medium heat, stirring occasionally, until pieces are cooked through and start to get crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain.
  4. Place the egg yolks in a medium bowl. Add the mayonnaise, ground mustard, cider vinegar, salt, and pepper. Mix with a hand mixer until totally smooth.
  5. Fold in the chives and almost all of the bacon (save some for garnish).
  6. Fill the eggs with the yolk mixture, sprinkle with remaining chives and bacon, and sprinkle the tops with paprika, if desired.