Crispy bacon, creamy deviled eggs
Looking for a southern picnic treat? You’ve come to the right place! There’s something about a deviled egg that just says party to me. I top mine with crispy thick-cut bacon and chives from the garden.
Pro tip: buy eggs a week before you want to make deviled eggs. Fresh eggs are absolutely impossible to peel. My mom makes the best hard boiled eggs on planet earth and she taught me her egg sorcery. I’ve noted her hard boiled egg method below for the first time ever on The Rose Table.
These are a bit healthier than your typical deviled egg because I prefer Greek yogurt to mayonnaise. I like how plain Greek yogurt allows other flavors to shine. A bit of yogurt, champagne vinegar, and Dijon mustard marry together for the perfect deviled egg filling.
I served this dish as the first course at my Kentucky Derby Party. Two of my guests said these were “the best deviled eggs they’ve ever had.” Enough said!
6 large eggs, hard boiled
3 Tbsp plain Greek yogurt
1 tsp champagne vinegar
1 tsp Dijon mustard
Salt and pepper, to taste
1 Tbsp finely chopped chives
2 strips thick-cut bacon, cooked and crumbled
Paprika for garnish
- Carefully peel hard boiled eggs and slice in half lengthwise. Scoop out yolk and mix with yogurt, champagne vinegar, Dijon mustard, and salt and pepper. Spoon back into egg whites or spoon mixture into a piping bag and pipe back into egg whites. Sprinkle with paprika, chives, and bacon.
How to Hard Boil Eggs
6 large eggs (at least a week old!)
- Carefully set eggs in a saucepan and cover with cold water. Place pan on stove and bring to a boil. When water begins to boil, cover pan with lid and remove from heat. Set a timer for 22 minutes.
- Prepare ice bath by filling a medium sized bowl with ice and water. Right when the timer goes off, remove eggs from saucepan with a slotted spoon and plunge into ice bath. Let sit in ice bath for about fifteen minutes, then remove and refrigerate or turn into deviled eggs!
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