Deviled Eggs-Stravaganza

Bacon and chives add a savory kick to deviled eggs that makes them perfect for spring get-togethers. The key is that the bacon and chives are not just for garnish, they are actually mixed into the egg mixture for optimal flavor.
  • Servings: 12
  • Prep Time: 20 to 30 minutes
  • Cook Time: N/A


  • 12 large eggs, hard-boiled, cooled, and cut in half
  • 6 slices bacon, cooked and crumbled, plus additional for garnish
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely grated cheddar cheese
  • 2 teaspoons chopped
  • fresh chives, plus additional for garnish
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dry mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 to 6 tablespoons sour cream
  • Paprika


  1. Remove the egg yolks from the egg halves.
  2. Place the yolks in a medium bowl, then add the bacon, mayonnaise, cheese, chives, vinegar, dry mustard, garlic powder, salt, and pepper and stir to combine.
  3. Stir in 5 tablespoons sour cream, check the consistency, and add 1 more tablespoon if needed.
  4. Scoop the yolk mixture into the egg halves and pile high.
  5. Arrange the eggs on a platter, sprinkle with paprika, bacon, and chives, and serve.
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