Deviled Eggs with Bacon and Chives

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

8 large eggs

½ cup mayonnaise


2 teaspoons sweet pickle relish

2 slices bacon, cooked and crumbled

1 tablespoon chopped fresh chives

Place eggs in a medium saucepan, cover with 1 inch water, and bring to a boil. Once boiling, immediately turn off the heat, cover, and let sit 12 minutes. Meanwhile, fill a medium bowl with ice water. Drain the eggs and transfer to the ice bath. Let sit for at least 5 minutes, then drain.

Crack and peel each egg by gently tapping it on your work surface, rolling it to make several cracks, and removing the shell.

Halve each egg lengthwise. Drop the yolks in a medium bowl and place the whites on a plate. Add the mayonnaise to the yolks and season with salt and pepper. Combine with an immersion blender until smooth (you can also use a fork, but it will yield a more textured result). Stir in the relish.

Fill each egg with 2 teaspoons of the filling and top each with a sprinkle of bacon and chives. Serve immediately.