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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