Gluten Free Bacon Chive Deviled Eggs
Deviled eggs are already a crowd-pleaser, but crispy bacon and fresh chives take them to a whole new level. The filling comes together with mayonnaise, yellow mustard, and a splash of apple cider vinegar for a creamy, tangy base that's rich without being heavy. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. Crumbled bacon gets folded in on top for a salty, smoky crunch that makes each bite feel a little indulgent. A dusting of paprika adds a pop of color that makes the whole platter look like you actually tried. This recipe makes enough to fill 12 halves, so it's a solid choice for a small gathering, game day spread, or a make-ahead appetizer that keeps well in the fridge overnight.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 strips bacon
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
- ¼ tsp paprika (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- 2
While the eggs rest, cook the bacon in a skillet over medium heat for 6–8 minutes, turning once, until crispy and deeply browned. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
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