Bacon Deviled Eggs Recipe

Add eggs to the pot and pour cold water into it. Add just enough water to cover the eggs.

Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat. 

Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)

While eggs are cooking, prepare a bowl for shocking the eggs. Fill a large mixing bowl with cold water and add a couple of cups of ice. 

After eggs are done, use a slotted spoon to transfer the eggs into the ice bath. Let the eggs cool down for 5-10 minutes. 

The best way to peel the eggs is to make sure the the shell is cracked into small pieces all around the egg. Tap the egg on the counter (or cutting board) on top, then on the bottom, then on the sides. 

After that, lay the egg down and gently roll it on the counter with your palm. This will cause the shell to crack into many tiny pieces. It will be much easier to peel the shell off leaving smooth egg white. 

Use a sharp knife to cut peeled eggs in half, length-wise. Gently take the egg yolks out of the egg whites, trying not to crack the egg white. 

Add all the yolks into a mixing bowl and break them up with a fork as much as you can, until no lumps remain. Mix yolks with mayonnaise, Dijon mustard, pickle juice, bacon bits, chives, salt, and fresh cracked black pepper. Mix everything until smooth and completely combined. Expert tip: for extra smooth, velvety consistency, push the cooked egg yolks through a fine-mesh sieve or use a potato ricer.

Transfer the egg yolk mixture into a piping bag. No need for attachments because you won’t be able to pipe a pretty design with bacon and chives mixed in. 

Lay all egg whites cut side up and use the piping bag to fill each cup. Fill the eggs pretty generously, you will have enough yolk mixture. 

Top off filled eggs with some more bacon bits and chives.