Crowd-Pleasing Deviled Eggs with Bacon Recipe
Deviled eggs get a smoky upgrade with crispy bacon bits mixed right into the creamy yolk filling. They’re the kind of appetizer that disappears fast at parties because everyone loves the classic comfort of deviled eggs with that extra bacon crunch.
You’ll make these for potlucks, holidays, or any time you need something that looks fancy but won’t stress you out in the kitchen.
Getting Eggs That Peel Cleanly Every Time
Use eggs that are at least a week old for the easiest peeling. Fresh eggs stick to their shells like glue, but older eggs develop a slightly higher pH that makes the shell separate cleanly from the white.
Start your eggs in already-boiling water rather than cold water, then immediately transfer them to an ice bath when done. This shock treatment helps the whites contract away from the shell, making your peeling job much simpler.
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Why Bacon Fat Makes the Filling Better
Save a tablespoon of the bacon fat after cooking and let it cool slightly before mixing it into your yolk filling. The rendered fat adds richness that regular mayo can’t match, plus it carries more bacon flavor than just the crispy bits alone.
If the bacon fat seems too greasy, you can substitute it with extra mayo, but you’ll lose some of that smoky depth. The fat should be warm enough to mix smoothly but not hot enough to scramble the yolks.
Crowd-Pleasing Deviled Eggs with Bacon Recipe
Ingredients
Garnish
Equipment Needed
- Large saucepan
- Large skillet
- Large bowl for ice bath
- Medium mixing bowl
- Fork for mashing
- Piping bag or zip-top bag
- Serving platter
Instructions
- Boil eggs: Bring a large saucepan of water to a rolling boil. Gently lower eggs into boiling water using a spoon. Cook for exactly 10 minutes, maintaining a gentle boil.
- Cool eggs: While eggs cook, prepare a large bowl of ice water. Immediately transfer cooked eggs to ice bath and let cool for 5 minutes to stop cooking process.
- Cook bacon: Cook bacon in large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crispy and golden brown. Transfer to paper towels and reserve 1 tablespoon of fat from pan.
- Peel and halve eggs: Peel eggs under cool running water, starting from the larger end. Cut each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Make filling: Chop bacon into small pieces. Mash egg yolks with fork until smooth, then mix in mayonnaise, reserved bacon fat, mustard, vinegar, and garlic powder until creamy. Season with salt and pepper to taste.
- Fill eggs: Fold half the bacon pieces into yolk mixture. Transfer mixture to piping bag or zip-top bag with corner snipped off. Pipe filling into egg white halves, creating a small mound.
- Garnish and chill: Top each egg with remaining bacon pieces, sprinkle lightly with paprika, and garnish with chopped chives. Refrigerate for at least 30 minutes before serving to let flavors meld and filling set.
Nutrition Facts
Per Serving (2 halves)
