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Eggland’s Best Deviled Eggs with Bacon and Chives

Courtesy of Eggland's Best

Yield: Makes 24 servings

A great twist on bacon and eggs. If you’re entertaining, spice these up with your favorite herbs and seasonings. Your guests will love them.


  • 12 Eggland’s Best eggs, hard-cooked
  • 1/2 cup mayonnaise, low-fat
  • 2 tsp. Dijon mustard
  • 1 tsp. cider vinegar
  • 1/4 tsp. salt
  • 5 slices turkey bacon
  • 1/4 cup fresh chives, for garnish

Nutritional Information

  • Calories (kcal) : 54
  • Fat (g): 4
  • Cholesterol (mg): 91
  • Sodium (mg): 139
  • Protein (g): 3


  • Hard cook the eggs; remove when finished and cool completely.
  • In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside.
  • When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl.
  • Mix together yolks with mayonnaise, mustard, vinegar, salt and bacon.
  • Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture.
  • Sprinkle with chives and serve.


To cut down on prep time, use Eggland’s Best Hard Cooked & Peeled eggs.


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