Sides

Bacon, Chive, & Deviled Eggs

Bacon, Chive, & Deviled Eggs

Perfect for Easter Sunday. Your very own Bacon, Chive, and Truffle Deviled Eggs!

Ingredients:

  • 9 Eggs
  • 1/4-1/2 c. Mayonnaise
  • 1/4 c. Chives, finely chopped
  • 1/2 t. Truffle butter {If you can't find truffle butter - or don't care - recipe is still great without it.}
  • 2 Strips crispy bacon, finely crumbled {Or pulverized into dust with a spice grinder if you want to rogue.}
  • 1/4 t. Reserved bacon fat
  • Sweet paprika
  • Kosher salt

Directions:

Step 1.

Line the eggs in a large pot, fill with cold water about an inch or two above the eggs. Bring to a boil.

Step 2.

Once the water starts boiling, turn the heat off.

Step 3.

Cover the pot with a lid, and let sit for 15 minutes.

Step 4.

After 15 minutes, immerse the eggs in a ice water bath and let completely cool.

Step 5.

Once the eggs have cool, slice the eggs in half and dump the yokes in a mixing bowl.

Step 6.

Add the mayonnaise, truffle butter, two tablespoons of chives, and the bacon fat.

Step 7.

Mix with a hand blender until smooth, and add salt to taste.

Step 8.

Pipe the mixture back into the eggs {I used a plastic bag}.

Step 9.

Top with the crumbled bacon and chives, and then give a final dusting of paprika.

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