Bacon and Chive Deviled Eggs



  • 10 large eggs
  • 3 tablespoons mayonaise
  • 4 slices cooked crispy bacon, finely chopped
  • 1 tablespoon sun-dried tomatoes, finely chopped
  • 2 scallions, finely sliced
  • 1 pinch paprika
  • 1 pinch cayenne pepper (depends how spicy you want these)
  • 1 dash Tabasco sauce
  • Sea salt and pepper to taste


  1. Place the eggs* in a large saucepan, cover with cold water, and set over high heat, When the water boils, cook the eggs for exactly 8 minutes, then remove from the pan and place in a bowl of iced water. When cooked, peel, wash, and pat dry using paper towels.
  2. Cut each egg in half and remove the yolks. Place the yolks in a mixing bowl and add the mayonnaise, and use a whisk to mix until smooth and creamy.
  3. Add the chopped bacon, sun-dried tomatoes, scallions, spices, and Tabasco, and mix well. Use a piping bag** or a teaspoon to fill each hollow with the yolk mixture.
  4. Garnish the tops of the eggs with fresh scallion, and store in the fridge!

* TIP: befor hard boiling the egg, tap the egg on the corner of a counter to make a tiny crack. This will help the shell not stick to the white as much when you are peeling them.

**TIP: use a plastic ziplock bag as a piping bag, cutting the corner of the bag and filling the mayonnaise mixture in it.

Recipe adapted from Unbound cookbook

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