Deviled Eggs with Various Toppings (Bacon, Chives, Paprika)
Creamy yolk filling piped into tender egg whites, finished with crisp bacon and fresh chives.
Dietary
Keto, Wheat free, Dairy free, Nut free
Allergens
Eggs
Hard-boiled eggs are halved and their yolks mashed with mayonnaise and mustard into a smooth, tangy filling, then piped back into the whites. A trio of toppings—crumbled bacon, chopped chives, and smoked paprika—adds crunch, color, and a savory finish, making these a reliable choice for potlucks, picnics, and holiday spreads.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, thinly sliced
- 1/2 teaspoon smoked paprika
Method
-
Place the eggs in a single layer in a 6-quart saucepan and cover with cold water by 1 inch.
-
Bring the water to a boil over high heat, then cover, remove from heat, and let the eggs sit for 12 minutes.
-
Transfer the eggs to a bowl of ice water and let cool for 10 minutes.
-
Peel the cooled eggs and slice each in half lengthwise.
-
Gently remove the yolks and place them in a medium bowl; arrange the whites cut-side up on a serving platter.
-
Mash the yolks with a fork until finely crumbled, then add the mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, and pepper.
-
Stir the yolk mixture until smooth and creamy.
-
Spoon the yolk mixture into a piping bag or a zip-top bag with the corner snipped off, and pipe an even mound into each egg white half.
-
Top the deviled eggs with crumbled bacon, chopped chives, and a light dusting of smoked paprika.
-
Chill the deviled eggs for at least 30 minutes before serving.
Related recipes
Rate this recipe
Deviled Eggs with Various Toppings (Bacon, Chives, Paprika)
Hard-boiled eggs are halved and their yolks mashed with mayonnaise and mustard into a smooth, tangy filling, then piped back into the whites. A trio of toppings—crumbled bacon, chopped chives, and smoked paprika—adds crunch, color, and a savory finish, making these a reliable choice for potlucks, picnics, and holiday spreads.
1 hr 5 min 24 deviled eggs 138 cal
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, thinly sliced
- 1/2 teaspoon smoked paprika
Method
- 1
Place the eggs in a single layer in a 6-quart saucepan and cover with cold water by 1 inch.
- 2
Bring the water to a boil over high heat, then cover, remove from heat, and let the eggs sit for 12 minutes.
- 3
Transfer the eggs to a bowl of ice water and let cool for 10 minutes.
- 4
Peel the cooled eggs and slice each in half lengthwise.
- 5
Gently remove the yolks and place them in a medium bowl; arrange the whites cut-side up on a serving platter.
- 6
Mash the yolks with a fork until finely crumbled, then add the mayonnaise, Dijon mustard, yellow mustard, vinegar, salt, and pepper.
- 7
Stir the yolk mixture until smooth and creamy.
- 8
Spoon the yolk mixture into a piping bag or a zip-top bag with the corner snipped off, and pipe an even mound into each egg white half.
- 9
Top the deviled eggs with crumbled bacon, chopped chives, and a light dusting of smoked paprika.
- 10
Chill the deviled eggs for at least 30 minutes before serving.