Deviled eggs are a party classic. Deviled eggs with bacon? That’s a riot.
Creamy, tangy, smoky, and topped with crispy bacon bits. They’re the first thing to disappear from every table. Make a double batch. Trust us.
Ingredients
Makes 12 deviled egg halves (serves 4–6).
- 6 large eggs
- 4 strips bacon, cooked crispy and finely chopped
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or pickle juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
- Fresh chives or parsley, chopped
Step-by-Step Instructions
Step 1: Hard-Boil the Eggs
- Place eggs in a pot. Cover with cold water by 1 inch.
- Bring to a boil. Turn off heat. Cover and let sit for 12 minutes.
- Transfer to an ice bath for 5 minutes. Peel carefully.
Step 2: Cook the Bacon
- Cook bacon until crispy. Drain on paper towels. Finely chop. Set aside.
Step 3: Make the Filling
- Slice eggs in half lengthwise. Remove yolks into a bowl.
- Mash yolks with a fork. Add mayo, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Step 4: Fill the Eggs
- Spoon or pipe yolk mixture into the egg white halves.
Step 5: Top & Serve
- Sprinkle with crispy bacon bits, paprika, and fresh chives.
- Refrigerate until ready to serve. Watch them vanish.
Summary
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 30 minutes
Yield: 12 deviled egg halves
Difficulty: Easy
Storage Notes
These are perfect make-ahead party food. Just don’t assemble too early.
- Fridge (filling only): Store yolk mixture in a piping bag or container for up to 2 days. Keep egg whites separate in a sealed container. Fill fresh before serving.
- Fridge (assembled): Store in an airtight container for up to 1 day. Bacon may lose crispiness.
- Do not freeze. Texture disaster.
- Pro tip: Use a piping bag or zip-top bag with the corner snipped off for Instagram-worthy filling.
