Bacon and Chive Deviled Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the right cooking method, the shells practically fly off.
Gather Your Ingredients
Key Equipment
Before You Begin
To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. You may use either regular or 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.
Instructions
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 reserved bacon fat, chives, vinegar, salt, and cayenne 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.
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