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a platter of deviled eggs topped with crispy bacon and chives in a wide horizontal shot, creamy piped filling and a dusting of paprika, arranged neatly on a ceramic dish, bright natural light, shallow depth of field, landscape orientation

Deviled Eggs with a Twist

Deviled eggs with cream, mustard, and crispy bacon and chives on top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 12 eggs
  • 0.5 cup mayonnaise
  • 2 tsp dijon mustard
  • 1 tbsp pickle relish
  • 4 slices bacon cooked and crumbled
  • 2 tbsp chopped chives

Method
 

  1. Place eggs in a pot, cover with water, and bring to a boil; cook 12 minutes, then chill in ice water.
  2. Peel eggs and slice in half lengthwise.
  3. Scoop yolks into a bowl and mash with mayonnaise, mustard, and relish.
  4. Pipe or spoon the filling back into the egg whites.
  5. Top each with crumbled bacon and chives.
  6. Chill until ready to serve.

Notes

Use eggs that are a week or two old; they peel much more easily than super-fresh ones.