Ingredients (~24 deviled egg halves)
- 12 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 1/2 Tbsp honey
- 1 Tbsp fresh chives, finely chopped (plus more for garnish)
- 1 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 4 slices thick-cut bacon, cooked crispy and crumbled
Prepare the Eggs and Cook the Bacon
Cook the bacon in a skillet over medium heat until crispy, approximately 8 to 10 minutes.
Once the bacon has cooled, drain the excess grease on paper towels and crumble into small pieces.
Cut the hard-boiled eggs in half lengthwise; remove all the yolk content into a food processor bowl.
Place the egg white halves onto a serving platter.
Make the BBQ Spice Blend and Filling
In the food processor with the yolks, add the mayonnaise, honey, chives, chili powder, salt, garlic powder, pepper, cumin, and paprika; process until smooth. The filling should hold its shape when piped while remaining soft enough to be creamy.
If the filling appears too thick, add more mayonnaise in tablespoon increments until your desired consistency is reached.
Due to the honey in this recipe, this filling will generally be thinner than other deviled egg fillings, so don’t overdo it on the mayonnaise.
Fill and Garnish the Eggs
Spoon the filling into each egg white half, mounding it slightly.
Alternatively, fill a sealable plastic bag with the mixture, snip off one corner, and pipe the filling into the egg whites for a cleaner look.
After the eggs have been filled, top each one with crumbled bacon and a sprinkle of fresh chives. The eggs can be kept covered in the refrigerator for up to 2 hours before serving; any longer and the bacon will begin to lose its crispness.
Honey BBQ Seasoned Deviled Eggs with Bacon
Ingredients
Ingredients (~24 deviled egg halves)
- 12 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 1/2 Tbsp honey
- 1 Tbsp fresh chives plus more for garnish, finely chopped
- 1 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 4 slices thick-cut bacon cooked crispy and crumbled
Instructions
- Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain and crumble.
- Cut hard-boiled eggs in half lengthwise and scoop yolks into a food processor.
- Arrange egg white halves on a serving platter.
- Add mayonnaise, honey, chives, chili powder, salt, garlic powder, pepper, cumin, and paprika to the yolks in the food processor.
- Process until smooth and creamy, adding more mayonnaise 1 tablespoon at a time if too thick.
- Spoon or pipe filling into each egg white half, mounding slightly.
- Top each egg with crumbled bacon and fresh chives.
