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Crispy Deviled Eggs with Bacon and Fresh Chives

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A twist on classic deviled eggs featuring a crispy pan-fried exterior, smoky bacon bits, and fresh chives for a flavorful and textural contrast. Perfect for parties or a quick snack.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 6 slices bacon, cooked until crisp and finely chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons fresh chives, finely chopped
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons butter or neutral oil (such as avocado oil) for frying

Instructions

  1. Place 12 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
  2. Drain the hot water and immediately transfer eggs to an ice bath. Let cool for 5 minutes, then gently crack and peel each egg. Pat dry with paper towels.
  3. Slice each egg in half lengthwise and carefully scoop out yolks into a medium bowl. Mash yolks with a fork until crumbly but not powdery.
  4. Add mayonnaise, Dijon mustard, apple cider vinegar, chopped bacon (reserve a little for garnish), and 1 tablespoon finely chopped chives. Season with salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
  5. Using a spoon or piping bag, fill each egg white half generously with the yolk mixture, forming a rounded mound above the white edge.
  6. Lightly coat each stuffed egg with all-purpose flour, shaking off excess.
  7. Warm butter or oil in a non-stick skillet over medium heat until shimmering but not smoking.
  8. Carefully place eggs stuffed-side up in the pan. Fry for 2-3 minutes until bottoms turn golden brown and crisp. Gently flip each egg over and fry the top for another 1-2 minutes to crisp the filling slightly.
  9. Transfer eggs to a serving platter, sprinkle with reserved bacon pieces and remaining fresh chives. Serve warm or at room temperature.

Notes

Use room temperature eggs for easier peeling and smoother filling. Don’t overfill the eggs to avoid spilling during frying. Lightly dust with flour to avoid gummy crust. Fry over medium heat to get a crispy crust without burning. Chill filling or stuffed eggs if too soft before frying. For gluten-free, substitute all-purpose flour with almond flour or crushed pork rinds. Vegetarian option: omit bacon and add sautéed mushrooms or sun-dried tomatoes. Can bake under broiler for 2-3 minutes instead of frying for less oil.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, party appetizer, easy snack, chives, pan-fried deviled eggs

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