Make your next social event extra special with our Deviled Eggs with Bacon recipe. Chives and bacon bits make Deviled Eggs with Bacon unforgettable.
What You Need
Original recipe yields 12 servings
6 hard-cooked eggs
1/3 cup KRAFT Real Mayo Mayonnaise
3 Tbsp. chopped fresh chives, divided
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground red pepper (cayenne)
3 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork.
Add mayo, 2 Tbsp. chives, mustard and pepper; mix well.
Spoon yolk mixture into egg whites; sprinkle with bacon and remaining chives.
Enjoy your favorite foods on occasion, but keep portion size in mind.
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Prepare yolk mixture as directed; refrigerate separately from whites up to 24 hours. Fill egg white halves with yolk mixture just before serving. Top with bacon and remaining chives.
How to Hard Cook Eggs
Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat if using electric range. If using a gas range, turn off the heat. Let eggs stand 20 min. Add eggs immediately to bowl of ice water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.