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Thanksgiving Deviled Eggs with Bacon and Chives

Thanksgiving deviled eggs with bacon and chives pair creamy, tangy yolk filling with crisp crumbled bacon and fresh herbs. The eggs are chilled before serving, making them easy to prepare ahead for a holiday appetizer platter.
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Prep Time 10 minutes
Cook Time 22 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • 3 qt water cold; or enough to cover the eggs by 1 inch
  • 2 cups ice
  • 2 cups water cold; for the ice bath
For the filling and garnish
  • 4 bacon slices
  • 0.33 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 tbsp fresh chives finely chopped

Equipment

  • 1 4-quart saucepan
  • 1 10-inch skillet

Method
 

Prepare the eggs
  1. Place the eggs in a 4-quart saucepan and add the cold water.
  2. Bring to a full boil over high heat, cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to a large bowl with the ice and 2 cups cold water, and let them cool for 5 minutes.
  4. Peel the eggs, halve lengthwise, and place the whites on a platter.
Cook the bacon
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels, cool, and crumble.
Make the filling
  1. Mash the yolks in a medium bowl with the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
  2. Stir in all but 1 tablespoon of the bacon and all but 1 teaspoon of the chives.
Fill and chill
  1. Spoon or pipe the filling into the egg-white halves, cover, and refrigerate for at least 30 minutes.
Garnish and serve
  1. Sprinkle with the reserved bacon and chives just before serving.

Notes

For neat portions, pipe the filling into the egg whites after the eggs have cooled completely. Refrigerate covered for up to 3 days; freezing is not recommended. Turkey bacon can be used as a lighter alternative.