Bacony Deviled Eggs

May 29, 2025 - By Food web

Ingredients

Bake or Fry Bacon: For crispy, evenly cooked bacon, preheat the oven to 400°F. Lay bacon slices on a parchment-lined baking sheet and bake for 15–20 minutes, flipping halfway, until crisp. Alternatively, cook in a skillet over medium heat, turning occasionally, for 8–10 minutes. Drain on paper towels and let cool.
Chop Bacon: Finely chop 4 slices for the filling, reserving 2 slices for garnish. Crumble the garnish slices into small pieces and set aside.

Boil Eggs: Place eggs in a large saucepan in a single layer. Cover with cold water (1 inch above eggs). Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes for medium to large eggs (12–14 minutes for extra-large).
Cool Eggs: Immediately transfer eggs to an ice bath using a slotted spoon. Let cool for 10 minutes to stop cooking and ease peeling.
Peel Eggs: Gently tap each egg on a hard surface and roll to crack the shell. Peel under running water for smoother results. Pat dry with a paper towel.

Halve Eggs: Slice each egg lengthwise with a sharp knife. Gently scoop out the yolks with a spoon and place them in a mixing bowl. Arrange the egg white halves on a platter.
Mash Yolks: Use a fork or potato masher to mash the yolks until smooth (no large lumps).
Mix Filling: Add ⅓ cup mayonnaise, 1 Tbsp. Dijon mustard, 1 tsp. apple cider vinegar, 1 tsp. hot sauce (if using), ½ tsp. kosher salt, ¼ tsp. black pepper, ¼ tsp. smoked paprika, and the 4 chopped bacon slices to the yolks. Mix until creamy and well-combined. Taste and adjust seasoning (add more salt or vinegar if needed). If using relish, fold in 1 Tbsp. now.

Prepare Piping Bag: Spoon the filling into a piping bag fitted with a star tip for a decorative look. Alternatively, use a resealable plastic bag with a corner snipped off or a spoon for a rustic presentation.
Fill Egg Whites: Pipe or spoon the filling into each egg white half, mounding slightly. Aim for even distribution (about 1–2 Tbsp. per half).

Garnish: Sprinkle each deviled egg with a pinch of smoked paprika and a few bacon crumbles. Top with chopped chives or green onions for color and freshness.
Serve: Arrange on a platter and serve immediately, or cover and refrigerate for up to 4 hours. If chilling, add garnishes just before serving to maintain freshness.

Serve with crudités, crackers, or pickles for a balanced appetizer spread.
Pair with a crisp white wine (e.g., Sauvignon Blanc) or a light cocktail like a mimosa for brunch.
For a party, double the recipe and display on a tiered stand for visual appeal.

Eggs: Boil and peel eggs up to 2 days ahead; store in an airtight container in the fridge.
Filling: Prepare the filling (without bacon) up to 1 day ahead and refrigerate. Add bacon just before filling to maintain crispness.
Assembly: Assemble eggs up to 4 hours before serving. Cover tightly with plastic wrap to prevent drying out.

Store leftovers in an airtight container in the fridge for up to 2 days. Note that the filling may soften slightly over time.
Do not freeze, as the texture of the egg whites and filling will degrade.