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Crispy Deviled Eggs with Bacon and Fresh Chives

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A nostalgic and elegant appetizer featuring hard-boiled eggs filled with a creamy bacon and chive mixture, coated in panko breadcrumbs, and fried to a golden crisp.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 4 slices of bacon, cooked crisp and crumbled
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten (for dredging)
  • 3/4 cup panko breadcrumbs
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper, to season the coating
  • Vegetable oil or canola oil, for shallow frying (enough to cover half the eggs in the pan)

Instructions

  1. Place 6 large eggs in a pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
  2. Drain and transfer eggs to an ice bath to cool for at least 5 minutes. Gently tap and roll each egg to crack the shell, then peel carefully to keep the whites smooth.
  3. Slice each egg in half lengthwise and scoop out the yolks into a medium bowl. Mash the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, salt, and pepper until creamy but not too runny.
  4. Fold in the crumbled bacon and finely chopped chives. Taste and adjust seasoning.
  5. Using a spoon or piping bag, fill each egg white half with the yolk mixture. Place the filled eggs on a plate and chill in the fridge for 10 minutes to firm up.
  6. Set up the breading stations: In one shallow bowl, place 1/2 cup all-purpose flour seasoned lightly with salt and pepper. In a second bowl, beat 2 eggs. In a third bowl, combine 3/4 cup panko breadcrumbs with 1/4 teaspoon smoked paprika and a pinch of salt and pepper.
  7. Carefully dip each filled egg into the flour, coating all sides and shaking off excess. Next, dip into the beaten eggs, then roll in the panko mixture, pressing lightly to adhere crumbs well. Place on a plate ready for frying.
  8. Heat about 1 inch of vegetable oil in a skillet over medium heat to around 350°F (175°C). Fry the eggs in batches, turning gently, until golden brown and crispy on all sides (about 3 minutes per side).
  9. Use a slotted spoon to transfer the eggs to paper towels or a wire rack to drain excess oil.
  10. Sprinkle with extra fresh chives and a light dusting of smoked paprika if desired. Serve warm or at room temperature.

Notes

Maintain oil temperature around 350°F to avoid burning or greasy eggs. Handle eggs gently during breading and frying to keep filling intact. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. Reheat in oven at 350°F for 5-7 minutes to regain crispness. Baking is possible but less crispy.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, party appetizer, chives, fried eggs, panko crust

Find it online: https://blingbite.com/crispy-deviled-eggs-with-bacon-and-fresh-chives-easy-recipe-for-parties/