Makes: 12 eggs
Total Time: 25 minutes
RECIPE OVERVIEW In these deviled eggs, bacon and fresh chives add savory flavor to the filling along with Dijon mustard and white vinegar. To slice the eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after slicing each egg. You can substitute reduced-fat mayonnaise in this recipe. If preferred, use a pastry bag fitted with a large plain or star tip to fill the egg halves.
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 table salt
Pinch cayenne pepper
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 chives, vinegar, salt, cayenne, and reserved bacon fat 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.
Makes: 12 eggs