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Maple Bacon Deviled Eggs with Dijon and Chives

Maple bacon deviled eggs pair a smooth Dijon filling with crisp bacon glazed in pure maple syrup. Chopped chives add a fresh finish to these chilled, savory bites.
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Prep Time 15 minutes
Cook Time 23 minutes
Chilling 20 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 2 qt water divided
  • 2 cups ice
For the maple bacon
  • 3 bacon slices
  • 1 tbsp pure maple syrup
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 1 tbsp fresh chives finely chopped

Equipment

  • 1 3-quart saucepan
  • 1 10-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan and add 1 1/2 quarts of the water. Bring to a full boil over high heat.
  2. Cover, turn off the heat, and let stand for 12 minutes.
  3. Put the ice and remaining 2 cups water in a medium bowl.
  4. Transfer the eggs to the bowl and cool for 10 minutes.
  5. Peel the eggs and cut in half lengthwise.
Cook the maple bacon
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and pour off the fat.
  3. Return the bacon to the skillet and toss with the maple syrup over low heat for 30 to 60 seconds, until glazed.
  4. Cool the bacon, then chop.
Make the filling
  1. Remove the yolks to a medium bowl and mash with the mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
Fill and garnish
  1. Spoon the filling into the egg-white halves.
  2. Top the eggs with the maple bacon and chives.
  3. Refrigerate for at least 20 minutes before serving.

Notes

For the best texture, glaze the bacon over low heat and let it cool before chopping. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended. Use dairy-free mayonnaise if needed; the recipe is otherwise dairy-free.