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Crispy Deviled Eggs with Bacon and Chives

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A delicious twist on classic deviled eggs featuring a crispy coating, smoky bacon, and fresh chives. Perfect for parties and gatherings, these deviled eggs combine creamy filling with a satisfying crunch.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, finely chopped
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (for egg wash)
  • Vegetable oil, for shallow frying

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes.
  2. Drain hot water and transfer eggs to an ice bath for at least 5 minutes. Gently crack and peel the shells, then slice each egg in half lengthwise.
  3. Scoop out yolks into a bowl. Mash with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to taste. Mix well until creamy but slightly textured. Stir in half of the crumbled bacon and 1 tablespoon of chopped fresh chives.
  4. Fill each egg white half evenly with the yolk mixture using a spoon or piping bag.
  5. Set up coating station with 1/2 cup flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
  6. Dredge each filled egg half in flour, dip in egg wash, then coat with panko breadcrumbs. Press crumbs gently to stick. Place on a tray.
  7. Heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering (around 350°F). Fry eggs in batches, cooking 2-3 minutes per side or until golden brown and crispy. Transfer to paper towels to drain.
  8. Sprinkle remaining crumbled bacon and fresh chives on top. Serve warm or at room temperature.

Notes

Use eggs at least a week old for easier peeling. Keep oil temperature steady around 350°F to avoid greasy or burnt coating. Avoid overcrowding the pan while frying. For a lighter version, swap mayonnaise with Greek yogurt or use turkey bacon. Air fryer can be used at 375°F for 8-10 minutes as a healthier alternative.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, party snacks, appetizer, easy recipe, chives, fried deviled eggs

Find it online: https://tastypierecipes.com/crispy-deviled-eggs-with-bacon-and-chives-easy-recipe-for-party-snacks/