Make-Ahead Deviled Eggs with Bacon for Easter Brunch
Bacon-topped deviled eggs bring smoky crunch to the classic appetizer that’s always first to disappear at Easter brunch. You can prep these completely the day before, which means less stress when you’re hosting.
The bacon adds texture and saves you from needing paprika for color since crispy bits do the job beautifully.
How to Cook Eggs That Peel Easily Every Time
Start with eggs that are at least a week old – fresh eggs stick to their shells stubbornly. Place them in already-boiling water rather than starting with cold water, which helps the whites set quickly and pull away from the shell.
After cooking, plunge the eggs into an ice bath immediately. This stops the cooking process and prevents that gray ring around the yolk that screams "overcooked." Let them sit in the ice water for at least 5 minutes before peeling.
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Make-Ahead Storage That Keeps Eggs Fresh
Store the filled egg halves in a single layer on a rimmed baking sheet, then cover tightly with plastic wrap. Don’t stack them or the filling will smear and look messy when you serve them.
Add the bacon bits right before serving, not when you assemble them. Bacon loses its crunch when it sits on the creamy filling overnight, and nobody wants soggy bacon on their deviled eggs.
Make-Ahead Deviled Eggs with Bacon for Easter Brunch
Ingredients
Garnish
Equipment Needed
- Large saucepan
- Large bowl for ice bath
- Medium skillet
- Food processor or mixing bowl
- Piping bag or zip-top bag
- Rimmed baking sheet
Instructions
- Boil eggs: Bring a large saucepan of water to a rolling boil. Carefully lower eggs into the boiling water using a slotted spoon. Cook for exactly 10 minutes, maintaining a gentle boil.
- Cool eggs: While eggs cook, fill a large bowl with ice water. Immediately transfer cooked eggs to the ice bath using a slotted spoon. Let sit for 5 minutes to cool completely.
- Cook bacon: Cook bacon in a medium skillet over medium heat for 8 to 10 minutes, turning once, until crispy and deeply browned. Transfer to paper towels to drain, then chop into small pieces. Set aside.
- Peel and halve eggs: Peel eggs under cool running water, starting at the wider end where the air pocket is. Pat dry with paper towels. Cut each egg in half lengthwise and carefully remove yolks to a bowl.
- Make filling: Mash egg yolks with mayonnaise, mustard, vinegar, salt, and pepper until completely smooth. Taste and adjust seasoning as needed. Transfer mixture to a piping bag or zip-top bag with one corner snipped off.
- Assemble and chill: Pipe filling into egg white halves, mounding it slightly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Just before serving, top each egg with bacon pieces and chopped chives.
Nutrition Facts
Per Serving (2 egg halves)
