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wasabi deviled eggs with bacon and chives

Growing up, my brother and I were a perfect duo when it came to hard boiled eggs. I only ate the yolk, and he only ate the whites. But truthfully, after childhood, hard boiled eggs no longer really appealed to me. And without reason, I always avoided deviled eggs at cocktail parties.

This past weekend, I hosted a tea party baby shower, and when formulating the menu for the tea, a friend from across the pond informed me that I “had to” have deviled eggs. She promised that they were easy to make.

So I perused about a dozen deviled egg recipes online, and decided mine would be wasabi deviled eggs with chives and crumbled bacon on top (in case my filling was a fail, surely the bacon would save the day!). And sure enough, the deviled eggs were easy to make, pretty to look at, and most importantly, very well received by the shower guests!


  • 1 dozen large eggs
  • 1/4 cup of mayo
  • wasabi (to taste)
  • handful of chives (or your favorite herb)
  • three pieces of applewood-smoked bacon (Nueskes is my favorite), cooked and minced
  1. Place eggs in a pot so that they all fit in one layer. Cover eggs with water.
  2. Bring pot to a boil (without a lid on top).
  3. Remove pot from heat and cover pot for 13 minutes.
  4. Remove eggs and refrigerate until use (if using immediately, many recipes suggested placing the eggs in cold water).
  5. Peel and halve eggs.
  6. Mix yolks, mayo, wasabi, and chives in a medium sized bowl (I used a whisk attachment on a standing mixer, but a hand wisk or fork would also work).
  7. Fill pastry bag with star tip (or plastic storage bag with corner cut) with mixture, and pipe mixture into egg white cavities.
  8. Garnish with minced bacon.