Description
Deviled Eggs with Bacon are a creamy, smoky, and flavorful appetizer that combines classic tangy deviled egg filling with crispy, savory bacon. Perfect for parties, snacks, or any occasion, these eggs come together quickly, offering a balanced texture and delicious taste that pleases every crowd.
Ingredients
Scale
Eggs
- 6 large eggs
Bacon and Garnishes
- 4 strips of bacon
- Smoked paprika, for sprinkling
- Chopped chives (optional), for garnish
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the Eggs: Place the large eggs in a pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes to ensure fully cooked but creamy yolks.
- Cool and Peel: Drain the hot water and transfer the eggs immediately to an ice water bath for at least five minutes. Rapid cooling makes peeling easier and prevents overcooking. Crack the shells gently all over and peel under running water to remove any stubborn bits.
- Cook the Bacon: While the eggs cool, cook the bacon strips in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled for use in the filling and garnish.
- Prepare the Filling: Slice peeled eggs in half lengthwise and scoop out the yolks into a medium bowl. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy. Fold in the crumbled bacon, reserving some for garnish.
- Fill the Egg Whites: Use a spoon or piping bag to carefully fill each egg white half with the bacon-yolk mixture, aiming for a neat and attractive presentation.
- Garnish and Serve: Sprinkle the filled eggs with smoked paprika, add reserved bacon bits, and top with chopped chives if desired. Serve chilled or at room temperature for best flavor.
Notes
- Do not overcrowd the pot when boiling eggs to ensure even cooking.
- Use older eggs or add a teaspoon of baking soda to boiling water to make peeling easier.
- Cook bacon until just crispy to avoid overly hard pieces in the filling.
- Mash yolks thoroughly to achieve a smooth, creamy texture.
- Prepare filling and bacon a day ahead to save time when assembling.
- Use a piping bag for a professional and neat presentation.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Freezing is not recommended as it negatively affects texture and flavor.
- Deviled eggs are best served cold or at room temperature; avoid reheating filled eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 130
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
Keywords: deviled eggs, bacon, appetizer, party food, finger food, creamy eggs, smoky, quick snack, easy recipe
