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Crispy Deviled Eggs with Bacon and Fresh Chives

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A quick and easy recipe for deviled eggs with a crispy coating, smoky bacon, and fresh chives, perfect for parties and gatherings.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup breadcrumbs, preferably panko
  • 2 large eggs, beaten (for coating)
  • About 1 cup vegetable or canola oil (for frying)

Instructions

  1. Place 12 large eggs in a large pot and cover with cold water about 1 inch above eggs. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes.
  2. Remove eggs with a slotted spoon and transfer to an ice water bath for 5 minutes to stop cooking and ease peeling.
  3. Gently tap eggs on a hard surface and peel under running water if needed. Slice each egg in half lengthwise. Carefully remove yolks and place in a mixing bowl; set whites aside on a plate.
  4. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to taste. Stir in crumbled bacon (reserve some for garnish) and chopped fresh chives. Mix until smooth but not overly whipped.
  5. Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding slightly.
  6. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each filled deviled egg first into flour, then beaten eggs, then breadcrumbs, ensuring an even coating. Place coated eggs on a plate.
  7. Heat about 1 cup vegetable oil in a large skillet over medium heat until shimmering (around 350°F/175°C). Fry the coated eggs in batches, about 2-3 minutes per side, until golden brown and crispy.
  8. Use a slotted spoon to transfer fried eggs to a wire rack to drain excess oil.
  9. Sprinkle remaining crumbled bacon and extra fresh chives over the crispy deviled eggs. Serve warm or at room temperature.

Notes

If you prefer not to fry, bake coated eggs at 400°F (200°C) for about 15 minutes, flipping halfway through. Use panko breadcrumbs for extra crunch. Ensure eggs are completely dry before coating to prevent clumping. Fry in batches to maintain oil temperature. Leftovers can be refrigerated up to 2 days and reheated gently in a low oven to restore crispness.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, party appetizers, finger food, easy appetizers, fresh chives, smoky flavor

Find it online: https://cheerycrisp.com/crispy-deviled-eggs-with-bacon-and-fresh-chives-easy-recipe-for-perfect-party-appetizers/