Bacon and Chive Deviled Eggs

Deviled eggs take their name from the zippy mustard-and-pepper kick that seasons the creamy yolks. This American party classic folds in crisp bacon and fresh chives for smoky, herby richness in every bite.

Serves 6 · 25 min prep · 22 min cook

Estimate for one serving

• 155 cal
• 8g protein
• 1g carbs
• 13g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 4 slices thick-cut bacon
• 3 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh chives
• 1/4 tsp smoked paprika

Instructions

1. 1Cook the bacon in a large skillet over medium heat until deeply crisp and golden, about 8 to 10 minutes, flipping once. Transfer to a paper-towel-lined plate to drain, then finely chop once cool.
2. 2Meanwhile, place the eggs in a saucepan, cover with cold water by one inch, and bring to a full boil. Cover, turn off the heat, and let sit 12 minutes. Shock in ice water for 10 minutes, peel, and dry.
3. 3Halve the eggs lengthwise. Scoop the yolks into a bowl and set the whites on a platter.
4. 4Mash the yolks until fine. Stir in the mayonnaise, sour cream, Dijon, salt, and pepper until the mixture is silky and holds soft peaks.
5. 5Fold in most of the chopped bacon and most of the snipped chives, reserving a little of each for garnish so every bite stays bacon-forward.
6. 6Pipe or spoon the creamy filling back into the whites, creating a generous swirl or mound on each half.
7. 7Top each egg with the remaining bacon bits and chives. Finish with a light dusting of smoked paprika for color and smoky aroma.
8. 8Refrigerate 15 minutes so the filling sets. Serve chilled; the bacon stays crisp against the cool, tangy yolk mixture.