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Deviled Eggs with Bacon

Deviled Eggs with Bacon
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These Deviled Eggs with Bacon combine a creamy, tangy yolk filling with crispy, smoky bacon bits for a delicious and easy appetizer. Ready in under 30 minutes, this recipe is perfect for parties, potlucks, or simple snacks. Customizable with various herbs, spices, and alternatives, it’s a crowd-pleaser that kids and adults alike will love.

Ingredients

Scale

Eggs and Filling

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

Bacon and Seasoning

  • 4 slices cooked bacon, crisped and crumbled (plus extra for garnish)
  • 1/2 teaspoon smoked paprika

Instructions

  1. Boil the Eggs: Place large eggs in a saucepan and cover them with cold water by about an inch. Bring to a boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes. Transfer the eggs to an ice water bath to cool completely, which makes peeling easier.
  2. Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Add mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Mash and mix until the filling is smooth and creamy.
  3. Cook and Crumble the Bacon: Cook the bacon until just crispy, either in a skillet or baked in the oven. Crumble the bacon into small pieces. Reserve a few pieces for garnish, then fold the rest into the yolk mixture to evenly incorporate the smoky flavor.
  4. Fill the Egg Whites: Spoon or pipe the yolk and bacon mixture back into the hollowed egg whites, creating neat mounds of filling for an appealing presentation.
  5. Garnish and Serve: Sprinkle the tops with smoked paprika and the reserved bacon bits. Serve chilled for the best flavor and texture.

Notes

  • Start with eggs a few days old for easier peeling.
  • Use a hand mixer to achieve an ultra-smooth filling texture.
  • Cook bacon until just crisp but not burnt to maintain flavor and crunch.
  • Use piping bags for a neater, professional presentation.
  • Refrigerate filled eggs for at least 30 minutes before serving to let flavors meld and filling set.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Do not freeze deviled eggs as texture and bacon crispness degrade.
  • Serve deviled eggs cold or at room temperature; no reheating required.

Nutrition

Keywords: Deviled eggs, bacon, appetizer, party food, easy snack, creamy filling, smoky flavor, low carb

Find it online: https://lillysplate.com/deviled-eggs-with-bacon/