Print

Bacon Deviled Eggs

Bacon Deviled Eggs

Bacon Deviled Eggs are a creamy, smoky, and irresistible snack featuring rich yolks, crisp bacon, and flavorful seasonings. Perfect for parties, picnics, or casual gatherings, these protein-packed appetizers are easy to make and customizable to suit your taste.

Ingredients

Scale

Primary Ingredients

  • 6 hard-boiled eggs
  • 4 slices bacon, cooked crisp and chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon smoked paprika, plus more for garnish

Instructions

  1. Boil and Peel the Eggs: Place the eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain and cool eggs in ice water, then peel carefully.
  2. Cook the Bacon: Fry bacon slices until crisp, either on the stove or in the oven on a baking sheet. Drain on paper towels and chop into small bite-sized pieces.
  3. Prepare the Filling: Slice each egg in half lengthwise and gently remove yolks to a bowl. Mash yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Fold in most of the bacon, reserving some for garnish.
  4. Fill the Egg Whites: Spoon or pipe the creamy yolk mixture into the egg white halves, filling generously for a satisfying bite.
  5. Garnish and Serve: Sprinkle reserved bacon bits and smoked paprika on top. Arrange on a serving platter and enjoy immediately or refrigerate until serving.

Notes

  • Use eggs that are about a week old for easier peeling.
  • Cool eggs completely in ice water before peeling to prevent white tearing.
  • Cooking bacon in the oven helps achieve even crispiness.
  • Use a piping bag for a neat, elegant presentation.
  • Prepare filling and egg whites separately and assemble just before serving to keep fresh.

Nutrition

Keywords: bacon deviled eggs, deviled eggs, appetizer, party snack, smoky eggs, creamy eggs