Deviled Eggs with Bacon & Chives

Place eggs in a medium pot and cover them by an inch with cold water. Bring that pot to a boil and, once boiling, turn off the heat, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.

While eggs are cooking, cook bacon in a small pan over medium heat until crispy. Remove bacon from the pan and let it drain on a plate lined with a paper towel.

Once the eggs have cooked for 10 minutes, pour the hot water out (keeping the eggs in the pan) and cover them with cold water to stop the cooking process (throwing some ice cubes in helps, too). Let cool for about 10 minutes or so.

Once they’ve cooled, remove the shells. Slice each egg in half lengthwise. Gently scoop out the yolks and place the yolks in a medium-sized bowl. Place egg whites on a plate or serving platter.

To make the filling, mash the eggs yolks with a rubber spatula. Add mayonnaise, starting with just a quarter cup. Stir using a rubber spatula. Keep adding a little bit more mayonnaise in batches until you get a creamy consistency. Add mustard, garlic powder, and salt and stir.

Scoop the filling into a large resealable bag. Squeeze so the filling fills one bottom corner of the bag. Snip the corner off and then gently squeeze enough filling to fill each egg white half.

Top each deviled egg with some of the bacon and a sprinkling of chopped fresh chives.