Deviled Eggs with Bacon
Deviled eggs get a savory upgrade with crispy bacon mixed right into the creamy yolk filling. You’ll want to make these when regular deviled eggs feel too plain but you don’t want to complicate the process.
The bacon adds a smoky crunch that pairs beautifully with the tangy mayo and mustard base. They’re still just as easy to make as the classic version.
Getting the Eggs Right for Clean Peeling
Use eggs that are at least a week old – fresh eggs are harder to peel cleanly. Start them in already-boiling water rather than cold water, which helps prevent that green ring around the yolk.
Once they’re done cooking, transfer them immediately to an ice bath. This stops the cooking process and makes peeling much easier. The shells should slip off without taking chunks of white with them.
Editor’s Choice
Deviled Eggs with Bacon
Equipment Needed
- Large saucepan
- Large skillet
- Large bowl for ice bath
- Small mixing bowl
- Fork for mashing
- Serving platter
Instructions
- Boil eggs: Bring a large saucepan of water to a rolling boil. Carefully lower eggs into boiling water using a spoon. Cook for 10 minutes exactly. Meanwhile, prepare a large bowl with ice water.
- Cook bacon: While eggs cook, place bacon strips in a large skillet over medium heat. Cook for 6 to 8 minutes, flipping once, until crispy and golden brown. Transfer to paper towels and let cool completely, then chop into small pieces.
- Cool and peel eggs: Transfer cooked eggs immediately to ice bath. Let sit for 5 minutes, then peel under cool running water. Cut eggs in half lengthwise and carefully remove yolks to a small bowl.
- Make filling: Mash egg yolks with a fork until smooth. Mix in mayonnaise, mustard, garlic powder, and paprika. Season with salt and pepper to taste. Fold in chopped bacon, reserving a small amount for garnish.
- Assemble and chill: Spoon or pipe filling into egg white halves, mounding it slightly. Sprinkle with reserved bacon, additional paprika, and chives if using. Refrigerate for at least 30 minutes 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)
