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
Cook the Bacon and Prep the Eggs
Cook the bacon in a skillet over medium heat until crispy, ~8-10 minutes.
Drain on paper towels and crumble into small pieces once cooled.
Cut the hard-boiled eggs in half lengthwise and scoop out all the yolks into a food processor.
Arrange the egg white halves on a serving platter.
Make the BBQ Spice Blend and Filling
In the food processor with the yolks, add 1/2 cup mayonnaise, honey, chives, chili powder, salt, garlic powder, pepper, cumin, and paprika.
Process until smooth – the mixture should hold its shape when piped but not be stiff.
If it looks too thick, add mayonnaise 1 Tbsp at a time until you get a creamy consistency.
The honey tends to make the filling a bit looser than regular deviled eggs, so don’t overdo the mayo.
Fill and Garnish the Eggs
Spoon the filling into each egg white half, mounding it slightly.
You can also fill a zip-top bag with the mixture, snip off one corner, and pipe it in for a cleaner look.
Top each egg with crumbled bacon and a sprinkle of fresh chives.
The eggs can sit covered in the fridge for up to 2 hours before serving – any longer and the bacon starts to soften.
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.
