Description
A comforting snack made with hard boiled eggs, creamy yolk filling, crispy bacon, and fresh chives, perfect for gatherings or quick bites.
Ingredients
Egg Ingredients
- 12 large eggs 12 large eggs (Use fresh eggs for the best results.)
Filling Ingredients
- 1/2 cup 1/2 cup mayonnaise (Adjust based on desired creaminess.)
- 2 tablespoons 2 tablespoons Dijon mustard (Can adjust for more tang if desired.)
- 1/4 cup 1/4 cup cooked bacon, finely chopped (Cook until crisp; crumble small.)
- 1 tablespoon 1 tablespoon fresh chives, chopped (Can substitute with dill if desired.)
- to taste Salt and pepper to taste (Season to preference.)
Instructions
Preparation
- Boil the eggs in a pot covered with cold water, then bring to a boil. Cover and remove from heat, letting them sit for 10-12 minutes.
- Prepare an ice bath. After the time is up, drain and plunge eggs into the ice bath for 5 minutes.
- Once cool, slice each egg in half lengthwise and scoop out the yolks into a bowl.
- Mash yolks until smooth, then mix in mayonnaise and Dijon mustard. Fold in bacon and chives, seasoning with salt and pepper to taste.
- Fill the egg whites with the yolk mixture. Optionally, use a piping bag for a decorative finish.
- Garnish with extra bacon and chives, then chill before serving.
Notes
Store the filled eggs in a single layer in an airtight container in the refrigerator and consume within 2 days. It’s best if the filling and egg whites are assembled shortly before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: American