Roasted Garlic Deviled Eggs with Bacon and Chives

These roasted garlic deviled eggs with bacon and chives are a fun and fancy twist on regular deviled eggs. My family loves deviled eggs, especially if the filling is a little heavy on the vinegar, and I’ve made them often throughout my kids lives. They are a great snack since they are packed with so much protein.

I wanted to make deviled eggs for Christmas Eve, but wanted them to be a bit more special than just the normal ones, so I added some roasted garlic to the filling, and topped them with chopped bacon and chives. The roasted garlic gives a little interesting twist to the flavor of the filling, and you could pretty much top anything with bacon and chives and it would be good.

There is a lot of personal preference to making deviled eggs. I know a lot of people leave the yolks a bit jammy, and I love that for ramen eggs or other uses, but for making the filling for these, I just find that fully cooked yolks makes the lightest, fluffiest filling. As I mentioned, I also probably go a little heavy on the vinegar compared to your average deviled egg, but that is how we like them. You can adjust all of this to your own preferences. Everyone has requested we have these again, so the recipe will definitely be a keeper for me.

Roasted Garlic Deviled Eggs with Bacon and Chives

Deviled eggs with roasted garlic, bacon and chives
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Side Dish
Servings 10 servings


  • 1 dozen large eggs
  • 1/2 cup mayo more or less to taste
  • 3 tbsp apple cider vinegar more or less to taste
  • 1 head garlic roasted
  • salt to taste
  • 4 tbsp chopped cooked bacon
  • 2 tbsp chopped chives


  • Boil the eggs according to your preference. I place mine into a pan and cover with cold water. I bring to a boil and then cook at a simmer for 16 minutes. Then I immediately immerse them in an ice bath, which helps to shrink them away from the shell and makes peeling easier.
  • Peel the eggs and cut in half, putting the yolks in bowl.
  • Chop the top off the garlic head, drizzle with olive oil and sprinkle with salt and wrap tightly in foil. Cook at 400 for a hour.
  • Squeeze the roasted garlic cloves into a bowl and mash with a little salt. Add the yolks, mayo to taste, vinegar to taste, and a bit of salt. Mash well and taste and adjust seasoning. You want light, fluffy filling….not too wet and not too stiff.
  • If you want to be fancy, put the filling in a piping bag and pipe into the eggs. If you are like me and most of the time too lazy to do this, just spoon the filling in.
  • Top with chopped bacon and chives and store in the fridge until serving.
Keyword Appetizer, Eggs, Lunch, Side Dish

Leave a Reply

%d bloggers like this: