4SlicesBacon– cooked and crumbled, plus more for topping (about 4 TBS)
1 ½TBSChives– thinly sliced
1/3CupPanko Breadcrumbs- optional
1TBSOlive Oil- optional
Optional for Garnish: Paprika
For the crunchy topping (optional): Heat oil in a skillet over medium-high heat. Add the panko and cook, stirring, until the breadcrumbs are golden brown all over. Make sure to keep an eye on the crumbs as they can burn easily. Remove breadcrumbs to a plate and set aside.
Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Add in the mayonnaise, cheese, mustard and vinegar (and bacon fat if using). Season with ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth.
Add in the bacon and chives. Stir or pulse until thoroughly combined.
Prepare piping bag: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off.
Pipe the eggs: Pipe the mixture into the egg whites, filling generously.
Garnish the eggs with toasted crumb topping, paprika, extra bacon and chives. Serve and enjoy!
If you like creamier deviled eggs, use up to ½ cup mayonnaise. I used 1/3 cup + 2 TBS
If you like deviled eggs that are heavy on the cheddar, use up to 1/3 cup cheddar cheese.
Don’t skip the vinegar! The touch of acidity is the secret to light, flavorful deviled eggs!
For super creamy deviled eggs with an extra kick of bacon flavor, reserve bacon drippings from cooking bacon and add 1-2 tsp drippings to the deviled eggs with the mayonnaise! Or, if you want super creamy deviled eggs without adding bacon fat, add a tablespoon of unsalted butter (at room temperature!) with the mayonnaise!
How to make perfect hardboiled eggs:For perfect boiled eggs that are easy to peel, steam them! Steaming cooks the eggs more gently and evenly, and makes for fuss free peeling every time!
Add 1’’ of water to a large pot with a steamer insert. Bring water to a boil over high heat.
Add the eggs to the steamer basket. Cover and cook for 12 minutes.
Remove eggs and add them to an ice water bath (bowl filled with ice water). Allow eggs to sit in ice water for at least 15-20 minutes before peeling.
Peel eggs and place eggs in refrigerator for 30 minutes before cutting for a cleaner cut!
For Standing Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom (large end) of the egg, so it will stand upright. Slice off the top 1/3rd of the egg (from the small end).For Traditional Deviled Eggs: Use a sharp paring knife to cut eggs in half lengthwise.Recipe Yields: 12 "standing up" deviled eggs or 24 "traditional" deviled eggs