Easter is just 2 weeks away, and I wanted to find a recipe that will use up all the dyed, hard-boiled eggs that accrue during the holiday. I love egg salad sandwiches, but I was hoping to make something I could take and share at a party. I searched through the March/April issue of Cook’s Illustrated and found a Bacon and Chive Deviled Egg recipe that fit my bill. I made these for Phoebe’s first birthday party the other week and the results were yum, delicious, and lots of compliments about how bacon and eggs are the perfect companions at breakfast and even better as a deviled egg. I think everyone thought I magically came up with the recipe on my own….nope. I’m not that confident with my kitchen skills.
I’ve always been a huge fan of America’s Test Kitchen and all of their smaller websites and publications. There’s something about knowing that a recipe has been tested over and over to reach absolute perfection that makes me feel all warm and fuzzy inside. It’s like a guarantee that all my hard work in the kitchen will not go to waste because of a poorly created or written recipe. Cooking isn’t cheap and it’s time consuming, so I want everything I make to turn out perfectly the first time around.
This recipe will not disappoint because it’s a fun spin on a classic dish. The bacon mixed into the creamy, slightly mustardy yolks and the aromatic chives take this dish to another level.
So don’t throw your 932 hard boiled Easter eggs away. Make them into these Bacon and Chive Deviled Eggs and Jesus himself just might rise up again to have a bite.
Happy (almost) Easter!
- 2 slices bacon, chopped fine
- 1 recipe Easy-Peel Hard-Cooked Eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh chives
- 2 teaspoons distilled white vinegar
- ⅛ teaspoon salt
- Pinch cayenne
- 1. Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Reserve 1 tablespoon fat.
- 2. Slice each egg in half lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add mayonnaise and mustard and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Add reserved bacon fat, chives, vinegar, salt, and cayenne and mix until fully incorporated. Stir in three-quarters of bacon.
- 3. Transfer yolk mixture to small, heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, distribute yolk mixture evenly among egg white halves. Sprinkle each egg half with remaining bacon and serve.