Ingredients (~16 deviled egg halves)
- 8 extra-large hard boiled eggs
- 3/4 tsp finely ground black pepper
- 3/4 tsp paprika (plus extra for garnish)
- 1/2 cup mayonnaise (approximately)
- 4 strips thick-cut bacon, cooked crispy and finely chopped (divided)
- 1 1/2 Tbsp freshly chopped chives
- Hot honey (honey infused with chilies)
Cook the Bacon Until Crispy
Cook the bacon in a skillet over medium heat until deeply browned and crispy; this usually takes ~8-10 minutes depending on thickness.
Transfer to paper towels and let cool completely before chopping finely.
Set aside about 1 1/2 Tbsp of the chopped bacon for garnish; the rest goes into the filling.
Prepare the Egg Filling
Halve the hard boiled eggs lengthwise and scoop all the yolks into a small bowl.
Mash the yolks thoroughly with a fork until no large chunks remain.
Add the black pepper, paprika, and about 1/3 cup of the mayonnaise to start.
Mix in the Bacon and Adjust Consistency
Fold in all but the reserved 1 1/2 Tbsp of chopped bacon.
Add more mayonnaise 1 Tbsp at a time until you reach the right consistency – it should hold its shape when spooned but still be creamy.
The bacon adds some salt so taste before adding any additional seasoning.
Fill the Egg Whites and Garnish
Spoon the filling into each egg white half, mounding it slightly.
For a cleaner look, you can put the filling in a zip-top bag, snip off one corner, and pipe it in.
Sprinkle each egg with a pinch of paprika, a few pieces of the reserved bacon, and some chopped chives.
Add Hot Honey Just Before Serving
Right before serving, drizzle each deviled egg with a small amount of hot honey.
Don’t do this too far ahead or the eggs will get watery from the honey.
If you don’t have hot honey, regular honey with a pinch of crushed red pepper flakes works; just mix them together first.
Bacon & Chive Deviled Eggs with Hot Honey
Ingredients
Ingredients (~16 deviled egg halves)
- 8 extra-large hard boiled eggs
- 3/4 tsp finely ground black pepper
- 3/4 tsp paprika plus extra for garnish
- 1/2 cup mayonnaise approximately
- 4 strips thick-cut bacon divided, cooked crispy and finely chopped
- 1 1/2 Tbsp freshly chopped chives
- Hot honey honey infused with chilies
Instructions
- Cook bacon in skillet over medium heat until crispy, 8-10 minutes.
- Transfer bacon to paper towels, cool completely, then chop finely.
- Reserve 1 1/2 Tbsp chopped bacon for garnish.
- Halve hard boiled eggs lengthwise and scoop yolks into a bowl.
- Mash yolks with a fork until smooth.
- Add black pepper, paprika, and 1/3 cup mayonnaise to yolks and mix.
- Fold in remaining chopped bacon.
- Add more mayonnaise 1 Tbsp at a time until creamy but holds shape.
- Spoon or pipe filling into egg white halves, mounding slightly.
- Sprinkle each egg with paprika, reserved bacon, and chives.
- Drizzle with hot honey just before serving.
