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)
Crisp the Bacon
To ensure bacon is cooked through and crispy, heat it in a frying pan on medium heat until the bacon is deeply browned and crisp, usually taking 8-10 minutes to reach this point depending on how thick the slice is.
After cooking, remove from the frying pan and set on paper towels to drain and cool completely before chopping finely.
Set aside 1 1/2 Tbsp of the chopped bacon to use as a garnish and mix the remaining bacon into the filling.
Egg Filling
Cut hard-boiled eggs in half lengthwise, scoop the yolks into a small mixing bowl, and use a fork to break down yolks until there are no visible pieces.
In a mixing bowl, and using a fork, combine the yolk with black pepper, paprika, and about 1/3 cup mayonnaise.
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.
Fold in the chopped bacon, keeping in mind that the bacon has some salt so taste the mixture before adding any other seasoning.
Filling Egg Whites and Garnishing
Once the mixture is prepared, use a spoon to fill the cavity created by the egg white with the filling mixture until it is slightly above the rim.
An alternative to using a spoon is to put the mixture into a plastic zip-top bag, cut one corner off the bag, and pipe the filling into the egg white.
Before serving, sprinkle paprika, a few pieces of the reserved bacon, and chopped chives over each egg.
Add Hot Honey Just Before Serving
Just before serving, use a small drizzle of hot honey over each deviled egg.
Do not add the honey to the egg until just before serving; otherwise, the eggs will be too watery from the honey.
If you do not have hot honey, mix regular honey with crushed red pepper flakes before drizzling.
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.
