Bacon & Chive Deviled Eggs

Bacon and chive team up with hard cooked yolks for some outrageously good deviled eggs!

The big game is coming up and you don't want to be short on delicious snacks. Deviled Eggs are always a huge hit at any gathering. We make a pretty good one however since I had some fresh chives and bacon I decided to use those ingredients in the recipe.
I must admit I went searching for a deviled egg recipe just a little different than what we generally make and found this one on the Food Network. It's from Trisha Yearwood. I cut the recipe back but followed her basic instructions. You have to have a bit of patience and not be in a hurry with this. Take the time to boil the eggs properly and cool them down properly.

• 6 large eggs
• 3 strips bacon - cooked crispy
• 1 tbsp. + 1/2 tsp. chives - chopped small + extra for garnish
•  3 tbsp. sour cream
• 1 tbsp. mayonnaise
• salt and black pepper to taste

To hard boil the eggs:

1. Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes.
2. Pour off the hot water and fill the pan with cold water. Let the eggs sit in the cold water for 5 minutes.Then crack the eggshells and peel. Cover and chill for about an hour.

The Bacon:

1. Have your bacon cooked crispy and let drain on paper towels while you are getting the eggs cooled.
2.  Then use a food processor to pulse the bacon fine or chop finely with a sharp knife and set aside.

Assembly:

1. In a medium bowl add the sour cream, the mayonnaise and chives along with some salt and black pepper to taste. Mix well.
2. When the eggs cool down, slice them in half and remove the yolk. Place the yolk in a food processor and pulse until fine. Add the yolks to the bowl with the mayo and sour cream mixture. Mix well.
3. Grab the bacon you have set aside and add the bacon to the eggs, reserving some for garnish.
4. Add in the chives (saving some for garnish) and mix well.
5. Fill each half by spoonfuls or use a piping bag. Sprinkle on remaining bacon and chives for garnish.

These eggs are creamy and I really like the tiny bits of bacon and chive running through them. I would however next time add a zip of flavor by adding in a teaspoon of mustard. Other than that I think these deviled eggs are really delicious and believe they will be a big hit with your guests. This recipe uses only 6 eggs, but you'll definitely want to make the full dozen as they won't last long! Enjoy.

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