Southern Deviled Eggs with Bacon Party Appetizer
Southern deviled eggs get a smoky upgrade with crispy bacon mixed right into the creamy filling. They’re the kind of appetizer that disappears fast at parties because everyone recognizes comfort food done right.
The bacon adds texture and a salty punch that balances the rich egg yolks perfectly.
Getting the Egg Whites Smooth and the Yolks Creamy
Start your eggs in cold water and bring them to a rolling boil, then immediately remove from heat and cover for 12 minutes. This prevents that gray ring around the yolks and keeps the whites tender instead of rubbery.
Transfer the eggs straight into an ice bath and let them sit for at least 5 minutes. This stops the cooking process completely and makes peeling much easier. Eggs that are about a week old peel better than fresh ones.
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Why Duke’s Mayonnaise Makes a Difference
Duke’s mayonnaise is the gold standard for Southern deviled eggs because it’s tangier and less sweet than other brands. It has more egg yolks and no sugar, which lets the bacon flavor shine through without competing sweetness.
If you can’t find Duke’s, use Hellmann’s and add an extra squeeze of lemon juice. The goal is a filling that’s creamy but has enough acidity to cut through the richness of the bacon fat.
Southern Deviled Eggs with Bacon Party Appetizer
Ingredients
Equipment Needed
- Large saucepan
- Large skillet
- Large bowl for ice bath
- Medium mixing bowl
- Fork for mashing
- Piping bag or spoon
Instructions
- Boil eggs: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover. Let stand for 12 minutes.
- Cook bacon: While eggs cook, fry bacon in a large skillet over medium heat for 8 to 10 minutes, turning once, until crispy and golden brown. Transfer to paper towels and let cool completely, then crumble into small pieces.
- Cool and peel: Transfer cooked eggs immediately to a large bowl filled with ice water. Let cool for 5 minutes, then peel under cool running water.
- Halve eggs: Cut eggs in half lengthwise and remove yolks to a medium bowl. Arrange egg white halves on a serving platter.
- Make filling: Mash egg yolks with a fork until smooth. Stir in mayonnaise, mustard, pickle relish, vinegar, salt, and pepper until creamy. Fold in three-quarters of the crumbled bacon, reserving the rest for garnish.
- Assemble and chill: Spoon or pipe filling into egg white halves, mounding slightly. Sprinkle with remaining bacon, paprika, and chives if using. Refrigerate for 1 hour before serving. Eggs should be well-chilled, filling should hold its shape, and flavors should be well-blended.
Nutrition Facts
Per Serving (2 egg halves)
