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Deviled Eggs

This is my go-to party appetizer - rich, creamy filling with crispy bacon and fresh chives on top. I always make extra because they disappear fast.
prep time20 minutes
cook time10 minutes
total time30 minutes
Print Recipe

Ingredients

Ingredients (~18 deviled eggs)

  • 10 large eggs, steamed or hard boiled
  • 1/3 cup mayonnaise
  • 1 1/2 tsp dijon mustard, or more to taste
  • 1 1/2 tsp white wine vinegar
  • 1 Tbsp + 1 tsp minced fresh chives, or 2 tsp dried, divided
  • 1/4 tsp cayenne pepper, or to taste
  • Salt and freshly ground black pepper
  • 3 slices bacon, optional, cooked and chopped small
  • Paprika for garnish

Instructions

  • Steam or hard boil eggs, then peel and slice in half lengthwise.
  • Remove yolks and mash completely in a mixing bowl.
  • Add mayonnaise, mustard, vinegar, chives, cayenne, salt, and pepper to yolks.
  • Mix until smooth, adding milk or olive oil if too dry.
  • Transfer mixture to piping bag with star tip.
  • Pipe filling into egg white halves.
  • Top with chopped bacon, remaining chives, paprika, and black pepper.
  • Serve immediately or refrigerate up to 2 days.

Notes

Makes approximately 18 deviled eggs.