Bacon and Chive Deviled Eggs
Featured Recipe

Bacon and Chive Deviled Eggs

Our Bacon and Chive Deviled Eggs are sure to be a crowd pleaser at your Easter Sunday lunch. Check out our recipe for these simple and easy-to-make finger foods here!

  • 24 ea. Hard Boiled Eggs, cut in half
  • T. Bacon Bits
  • 2 T. Mayonnaise
  • 1 tsp. Dry Mustard Powder
  • 1/4th tsp. Salt
  • 1/4th tsp. Pepper
  • 2 tsp. Chives, minced
  • 1/2 tsp Smoked Paprika
  • Using a spoon, remove the egg yolks from the egg whites using a fork and place into a small mixing bowl.
  • Arrange the egg whites on a platter with the hole facing up and set aside.
  • Combine all remaining ingredients with egg yolks and whip using a hand blender or a wire Wisk until smooth.
  • Insert a star tip into a pastry bag and fill it with the egg yolk filling and tightly tie off the open end. Cut the pointed tip about 1/4 inch from the end and slowly squeeze to start the flow and remove any air bubbles.
  • Fill the egg yolks using a clockwise motion to create a "rosette". Lightly sprinkle smoked paprika over the top for garnish.
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