Deviled Eggs Gf Recipe
bacon, chives & house made sweet pickles | per dozen
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Filling
Garnish
Method
Prep and boil eggs
- 1
Place 6 large eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce to a gentle boil and cook 9–10 minutes.
- 2
Transfer eggs to an ice bath and chill 5–7 minutes. Peel and halve lengthwise.
Make filling
- 3
Carefully scoop the yolks into a bowl and mash until smooth.
- 4
Add mayonnaise, cream cheese, Dijon mustard, house-made sweet pickles (finely diced), pickle juice, salt, and pepper. Mix until creamy.
- 5
Fold in chopped chives and crumbled bacon until evenly distributed.
Assemble
- 6
Pipe or spoon filling into the hollowed egg whites, mounding slightly.
- 7
Dust the tops with smoked paprika.
Chill and serve
- 8
Refrigerate deviled eggs for at least 15 minutes before serving to let flavors meld.