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Bacon & Chive Deviled Eggs

Bacon & Chive Deviled Eggs recipe
photo by:kraft
These deviled eggs owe their smoky crunch and superb flavor to crumbled bacon and fresh chopped chives.
15 min
15 min
12 servings

What You Need

 hard-cooked eggs
cup  KRAFT Real Mayo Mayonnaise
Tbsp.   chopped fresh chives, divided
tsp.  GREY POUPON Dijon Mustard
tsp.  cayenne pepper
slices   OSCAR MAYER Bacon, cooked, crumbled

Make It

CUT eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork.

ADD mayo, 2 Tbsp. chives, mustard and pepper; mix well.

SPOON yolk mixture into egg whites; sprinkle with bacon and remaining chives.

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Make Ahead
Prepare yolk mixture as directed; refrigerate separately from whites up to 24 hours. Fill egg white halves with yolk mixture just before serving. Top with bacon and remaining chives.
How to Hard Cook Eggs
Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat if using electric range. If using a gas range, turn off the heat. Let eggs stand 20 min. Add eggs immediately to bowl of ice water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.
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