Deviled eggs are a classic crowd-pleaser and perfect for warm weather. If you’re thinking about hosting a summer picnic or gathering, you definitely need to include some of these bacon-filled deviled eggs on the menu. They’re topped with paprika, fresh chives, and even more bacon for a delicious twist on the classic recipe. And for an extra kick of flavor, they’re drizzled with sweet and spicy hot honey infused with chilies.

There are a few things that have been pretty much a constant in my life this summer. Ice cream, deviled eggs, and a certain little kitty cat who is absolutely smitten with spending her entire day flipping over area rugs, no matter how big or small they might happen to be. The ice cream and deviled eggs aren’t such a bad thing. They’re great to bring along to cookouts, pool parties, picnics, or island parties. Especially the deviled eggs. When friends see you arriving with deviled eggs, they tend to want to become your new bestie almost immediately. No one’s ever shy when it comes to snatching up the first deviled egg.

Now, the whole rug-flipping thing is a completely different story. As far as I’m concerned, it’s not something anyone really enjoys or looks forward to. It’s just annoying. Lately, I probably spend about thirty minutes every day putting rugs back where they belong, occasionally before I actually trip over them. The only thing worse than having to constantly put a rug back in place for the twentieth time in a day is having to scrape accidentally dropped deviled eggs off of the floor right next to the rug that the kitty cat once again flipped over. And yes, that did happen. Hopefully, it’s not one of those things that becomes a constant.

Ingredients:

• 6 Extra-Large Hard Boiled Eggs
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Paprika (Additional for Garnish)
• 1/3 Cup + 1 to 2 Tablespoons Mayonnaise (Approximately)
• 3 Strips of Crispy Thick-Cut Bacon, Finely Chopped (Divided)
• 1 Tablespoon Freshly Chopped Chives
• Hot Honey (Honey Infused with Chilies)

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a small bowl.
2. Mash the egg yolks with the tines of a fork.
3. Add the pepper, paprika, and a 1/3 Cup of mayonnaise to the bowl. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency.
4. Fold all but 1 tablespoon of the chopped bacon into the egg filling.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
6. Garnish each deviled egg with a sprinkle of paprika, a few pieces of the reserved chopped bacon, and a few chopped chives.
7. Right before serving, drizzle a little bit of hot honey over each deviled egg.

Suggestions:

• CLICK HERE to see the best way to hard-boil eggs.
• I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. Start with 1/3 cup of the mayonnaise and then keep adding a tablespoon at a time as needed to create a creamy egg filling. This will help you to reach the perfect deviled egg consistency.
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
• I did not add salt to the deviled egg filling in this recipe because the bacon I used was already fairly salty. If you prefer more salt, feel free to add it.
• Hot Honey is honey that has been infused with chilies and you can find it available in most markets. If you don’t have any on hand, you can substitute regular honey and a pinch of crushed red pepper flakes. Or, if you aren’t into spice, simply use normal honey instead.
• Wait just until serving to drizzle the deviled eggs with hot honey. If you do it too far in advance, the eggs will become watery.

Improvements:

• Replace the bacon with diced pancetta or ham.
• If you really like fresh chives, fold some additional chives into the deviled egg filling.
• CLICK HERE to see our many other mouth-watering deviled egg recipes.

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Yum

Bacon & Chive Deviled Eggs with Hot Honey

Ingredients:

• 6 Extra-Large Hard Boiled Eggs
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Paprika (Additional for Garnish)
• 1/3 Cup + 1 to 2 Tablespoons Mayonnaise (Approximately)
• 3 Strips of Crispy Thick-Cut Bacon, Finely Chopped (Divided)
• 1 Tablespoon Freshly Chopped Chives
• Hot Honey (Honey Infused with Chilies)

Directions:

1. Halve the deviled eggs lengthwise, placing the yolks into a small bowl.
2. Mash the egg yolks with the tines of a fork.
3. Add the pepper, paprika, and a 1/3 Cup of mayonnaise to the bowl. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency.
4. Fold all but 1 tablespoon of the chopped bacon into the egg filling.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
6. Garnish each deviled egg with a sprinkle of paprika, a few pieces of the reserved chopped bacon, and a few chopped chives.
7. Right before serving, drizzle a little bit of hot honey over each deviled egg.

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Make sure to check out all of the other great Sunday Funday “National Picnic Month” recipes below. A huge thanks to Culinary Cam for hosting this event.

• A Crostini Array by Culinary Cam
• Bacon & Chive Deviled Eggs with Hot Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Truffle Cookies by Karen’s Kitchen Stories
• Eggless Brookies /Brownie Cookies by Sneha’s Recipe
• Grill Cake (and Vanilla Cake Recipe) by Amy’s Cooking Adventures
• Lentil Mushroom Feta Calzones by Food Lust People Love
• Lobster Roll Pasta Salad by A Day in the Life on the Farm
• Mayo-less Tuna Salad by Our Good Life