Fancy Deviled Eggs with Bacon for Potluck
Deviled eggs get a major upgrade with crispy bacon bits and a creamy filling that’s richer than the standard version. These look impressive on a potluck table but don’t require any special skills to make.
The bacon adds a smoky crunch that balances the smooth yolk mixture, and they’re sturdy enough to travel well to gatherings.
Why Duke’s Mayonnaise Makes a Difference
Duke’s mayonnaise has more egg yolks and no added sugar, which creates a richer, tangier base for your filling. The extra yolks make the mixture creamier without being too thick, and the tangy flavor complements the bacon without competing with it.
If you can’t find Duke’s, Hellmann’s works fine, but add an extra half teaspoon of yellow mustard to get that sharp flavor that keeps the filling from tasting flat. Miracle Whip is too sweet for this recipe.
Trending Now
Getting Eggs That Peel Cleanly Every Time
Use eggs that are at least a week old – fresh eggs stick to their shells and create crater-filled whites. Start them in already-boiling water instead of cold water, which helps separate the membrane from the white.
After cooking, drop them straight into an ice bath for at least 5 minutes. The sudden temperature change shrinks the egg away from the shell. Crack them all over before peeling, then start from the wider end where the air pocket sits.
Fancy Deviled Eggs with Bacon for Potluck
Ingredients
Garnish
Equipment Needed
- Large saucepan
- Large bowl for ice bath
- Medium skillet
- Food processor or potato masher
- Piping bag or zip-top bag
- Large serving platter
Instructions
- Boil eggs: Fill a large saucepan with water and bring to a rolling boil. Carefully lower eggs into boiling water using a slotted spoon. Cook for exactly 11 minutes.
- Ice bath: While eggs cook, fill a large bowl with ice water. When timer goes off, immediately transfer eggs to ice bath using slotted spoon. Let sit for 5 minutes to stop cooking completely.
- Cook bacon: Cook bacon in medium skillet over medium heat for 8 to 10 minutes, turning once, until crispy and deeply browned. Transfer to paper towels and let cool completely, then chop into small pieces.
- Peel and halve: Crack eggshells all over and peel under cool running water, starting from the wider end. Cut eggs in half lengthwise and carefully remove yolks to a bowl.
- Make filling: Mash yolks with mayonnaise, mustard, vinegar, garlic powder, smoked paprika, salt, and pepper until completely smooth. Fold in half the chopped bacon. Mixture should be creamy but hold its shape.
- Assemble and chill: Transfer filling to piping bag or zip-top bag with corner snipped off. Pipe filling into egg white halves, creating a small mound above the rim. Garnish with remaining bacon, chives, and light dusting of paprika. Refrigerate for at least 1 hour before serving.
Nutrition Facts
Per Serving (2 egg halves)
