in the kitchen: ugly deviled eggs

Tis the season for eggs. Even though Easter was yesterday, I'm still dreaming of these beauties I created to celebrate the holiday. 

Few things beat a classic deviled egg, I was raised on them- but when made them for Easter and added fresh chives, stone ground mustard and thick salty bacon - well, let's just say I'm considering never making the classic eggs again.

I call them "ugly deviled eggs" because they're not so picture perfect, but gosh they're good.


  • 3 eggs
  • 3 tbsp of mayo (don't use a light mayo)
  • 1 tbsp Dijon mustard
  • 3 heaping tsp of stone ground mustard
  • chives, cut into tiny segments
  • 1-2 pieces of bacon, cooked and cut into bits
  • salt to taste
  1. Bring a pot of water to a boil and carefully drop in the eggs. Boil for exactly 10 minutes and then remove the eggs and place them into a bowl of ice water. 
  2. While the eggs are cooling mix together mayonnaise, both mustards and chives.
  3. Once the eggs have cooled, peal them from their shells and cut them in half. Remove the yolks and add them to the mayonnaise mix. Whisk yolks into the mix until creamy. ( You might need to use a spoon to initially break up the yolks.) If the mixture is too thick add mayonnaise and or mustard to taste. When the mixture is creamy, add the bacon and salt to taste. (If you're using a high quality, uncured bacon, you may not need to salt the mix much at all.)
  4. Spoon mixture into the empty egg whites and enjoy!