Bacon Chive Deviled Eggs
These yummy deviled eggs have a secret ingredient to make them super light and delicate. Topped with bacon and chives, they are the perfect texture and mixture of flavors!
Servings: 20
Equipment
Ingredients
- 12 eggs
- 1 cup water
- 3 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1/3 cup heavy cream whipped to medium stiff peaks
- seasoned salt to taste
- 1/2 cup bacon bits
- 2-3 tablespoons chopped chives for garnish
Instructions
- Place eggs in a steamer basket. Or, place the trivet into the Instant Pot and stack eggs on top of the trivet. Pour water over the eggs (basket or trivet) and close the lid. Turn the sealing knob from Venting to Sealing, then press the Manual or Pressure Cook button and adjust to 2 minutes. Allow a 15 minute natural pressure release. Release the rest of the pressure, then immediately transfer the eggs to an ice bath (or keep them in the liner and run cold water over them for 5 minutes.) Once cooled, peel the eggs.
- Cut boiled eggs in half and separate the yolks to a medium bowl. Crumble the yolks into a medium powder. You don't want to mash them or allow large chunks to stay.
- Add mayonnaise, mustard, and salt and mix with a rubber spatula to completely combine.
- Add about 1/4 of the whipped cream to the mixture and mix well to lighten. Gently fold in the remaining whipped cream with the egg yolk mixture until it is fully combined.
- Transfer the mixture into a piping bag or ziploc bag with the corner cut off the bag. Carefully pipe a heaping tablespoon of the mixture into the egg whites. Top with bacon pieces and chive, or paprika. Best served day of making.
Video
Nutrition
Serving: 1grams