Deviled Eggs Recipe
Classic style, candied smoked applewood bacon
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Ingredients
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Eggs
Filling
Toppings
Method
Preparation of Eggs
- 1
Boil the Eggs
Place the large eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- 2
- 3
- 4
Peel the Eggs
Once cooled, gently crack the eggs and peel them under running water to help remove the shells easily.
Making the Filling
- 5
Slice the Eggs
Cut the peeled eggs in half lengthwise and carefully remove the yolks into a mixing bowl.
- 6
Mix the Filling
Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the egg yolks. Mash the mixture until smooth and well combined.
- 7
Add Chives
Finely chop the fresh chives and fold them into the yolk mixture.
Assembling the Deviled Eggs
- 8
Fill the Egg Whites
Spoon or pipe the yolk mixture back into the hollowed egg whites.
- 9
Prepare the Bacon
Crisp the candied smoked applewood bacon in a skillet over medium heat until golden brown. Remove from heat and let cool before chopping.
- 10
Garnish
Sprinkle the chopped bacon on top of each deviled egg for added flavor and presentation.
- 11
Serve
Arrange the deviled eggs on a serving platter and sprinkle with additional paprika if desired. Serve chilled.