Bacon & Chive Deviled Eggs

Crispy bacon crumble in a tangy sour cream and mayo filling, finished with fresh chives and more bacon on top.

Ingredients

• 12 large eggs
• 12 egg yolks
• 3 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 4 strips thick-cut bacon, cooked crispy and crumbled
• 2 tablespoons fresh chives, finely sliced
• Salt and black pepper to taste
• Extra bacon crumble, chives, cracked black pepper, flaky salt for garnish

Instructions

1. Cook bacon over medium heat until very crispy throughout. Drain and crumble into rough uneven pieces. Reserve half for garnish.
2. Mash yolks smooth. Beat in mayo, sour cream, Dijon, vinegar, salt and pepper. Fold in half the bacon and 1 tbsp chives.
3. Pipe into whites. Top with remaining bacon crumble, fresh chives, cracked black pepper, and flaky salt.

Tips

• Sour cream adds a subtle tang that keeps this from being one-dimensional.
• Cook bacon until truly crispy throughout — even slightly chewy bacon loses its crunch quickly.
• Fold bacon in right before piping so it does not soften.