Table of Contents

Table of Contents

Deviled eggs are a true classic, a timeless appetizer that evokes memories of holiday dinners, summer picnics, and family gatherings. They’re a dish that feels both elegant and comfortably familiar. But what if you could take this beloved staple and give it a savory, smoky upgrade? That’s where deviled eggs with bacon come in. This recipe takes the creamy, tangy filling you know and love and tops it with crispy, salty bacon, creating a flavor combination that’s absolutely irresistible.

This isn’t just a recipe; it’s a game-changer for your party spread. The addition of bacon adds a rich, smoky depth and a satisfying crunch that makes these deviled eggs disappear faster than you can plate them. They are the perfect finger food for a game day party, a backyard barbecue, or any occasion where you want to impress your guests with minimal effort and maximum flavor.

Recipe Overview

• Cuisine: American
• Difficulty: Easy
• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Dietary: Gluten-Free

Equipment and Tools

• Large pot: A 3-quart pot is ideal for boiling the eggs.
• Large frying pan or skillet: For cooking the bacon. A 10-inch skillet works well.
• Ice bath: A large bowl filled with ice and water to quickly cool the eggs.
• Slotted spoon: To safely transfer eggs from boiling water to the ice bath.
• Cutting board: For chopping the bacon and eggs.
• Chef’s knife: A sharp knife is essential for precise chopping.
• Medium mixing bowl: A 2-quart bowl is perfect for mixing the yolk filling.
• Spatula or fork: For mashing the yolks and combining the ingredients.
• Piping bag with a large star tip (optional): For a professional, decorative finish. A simple zip-top bag with the corner snipped off also works.
• Serving platter: A platter with indentations for holding deviled eggs is recommended, but a flat plate works just as well.

Serving Suggestions

• Plating recommendations: Arrange the deviled eggs on a platter, dusting them with a light sprinkle of paprika before adding the bacon bits. For an extra touch, you can add some fresh parsley or chives around the edges.
• Garnish ideas: The star garnish is the crumbled, crispy bacon, but you can also top with fresh chives, a sprinkle of smoked paprika, or a dash of hot sauce for a spicy kick.
• Complementary side dishes: These savory appetizers pair perfectly with other classic comfort foods. Consider serving them with our loaded baked potato salad recipe or creamy elote pasta salad for a complete and satisfying spread. If you’re looking for a warm, hearty side, our southern green beans with easy bacon flavor would be a fantastic addition.
• Wine or beverage pairings: A crisp, dry Riesling or a sparkling wine like Brut Cava can cut through the richness of the bacon. For a beer pairing, a classic lager or an amber ale works wonderfully.

Nutritional Information

• Serving size: 1 deviled egg half
• Calories per serving: Approximately 100-120 kcal (varies based on bacon and mayonnaise)
• Macronutrient distribution:
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 1g
• Dietary information: These deviled eggs are high in protein and healthy fats from the eggs and mayonnaise. They are naturally gluten-free.

Storage and Reheating

• Proper storage: The best way to store deviled eggs is on a platter, covered tightly with plastic wrap to prevent them from drying out. They should be stored in the refrigerator.
• Refrigeration guidelines: Deviled eggs are best enjoyed within 2 days of preparation. After that, the texture and freshness begin to decline.
• Freezing: It is not recommended to freeze deviled eggs. The texture of the egg whites will become rubbery and the filling will separate upon thawing.
• Reheating: Deviled eggs are a cold appetizer and do not require reheating. Serve them directly from the refrigerator.

Expert Tips and Variations

• Crispy bacon is key: For the best results, cook your bacon until it is perfectly crispy, but not burnt. This will give you the perfect crunch to contrast the creamy filling. You can cook it in a skillet or on a baking sheet in the oven for even crispier results.
• Mashed yolks: For a lump-free filling, make sure to mash the egg yolks completely with a fork before adding the other ingredients. You can also use a fine-mesh sieve to press the yolks through for a silky-smooth texture.
• Common mistakes to avoid: Do not overcook your eggs, as it can result in a chalky yolk and a rubbery texture. Also, be careful not to overmix the filling once you add the chopped egg whites if you are using them in your recipe.
• Creative recipe variations:
  • Spicy Bacon Deviled Eggs: Add a pinch of cayenne pepper or a teaspoon of sriracha to the yolk mixture.
  • Ranch Deviled Eggs: Incorporate a teaspoon of dry ranch seasoning mix for a savory, herby twist. For more ranch flavor, check out our easy bacon ranch chicken salad recipe.
  • Southern-style: Add a teaspoon of pickle relish to the filling for a sweet and tangy contrast.
  • Avocado Deviled Eggs: Swap out some of the mayonnaise for mashed avocado for a creamier, healthier twist.

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Ingredients Section

• 12 large eggs: Use fresh, large eggs.
• 6 strips of thick-cut bacon: Thick-cut bacon holds up better and provides a heartier, more satisfying crunch.
• 1/2 cup (120g) mayonnaise: Full-fat mayonnaise is recommended for the creamiest texture.
• 2 teaspoons (10g) Dijon mustard: Dijon mustard provides a sharper, more complex flavor than classic yellow mustard.
• 1 tablespoon (15ml) pickle juice or white vinegar: The acidity cuts through the richness of the yolk and mayonnaise.
• 1/2 teaspoon (2.5g) salt: Adjust to taste.
• 1/4 teaspoon (1.5g) black pepper: Freshly ground pepper is highly recommended.
• Paprika and fresh chives (for garnish): Sweet paprika provides color, while chives add a fresh, mild onion flavor.

Step-by-Step Instructions

1. Cook the bacon: Place the bacon strips in a large, cold skillet. Cook over medium heat until the bacon is crispy and golden brown. This slow cooking method renders the fat and ensures the bacon is perfectly crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Once cool, crumble it into small pieces.
2. Boil the eggs: Place the eggs in a large pot and cover with cold water by at least one inch. Bring the water to a full boil over high heat. Once the water is boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. This method ensures a perfect, non-chalky yolk.
3. Cool and peel the eggs: While the eggs are sitting, prepare an ice bath. Using a slotted spoon, transfer the eggs from the hot water to the ice bath. Let them cool for about 5 minutes. Once cool, tap each egg gently on a hard surface to crack the shell, then peel them under cool running water.
4. Prepare the filling: Slice each egg in half lengthwise. Carefully scoop the yolks into a medium mixing bowl. Place the egg whites on a clean plate.
5. Mix the yolk mixture: Using a fork, mash the egg yolks until they are a fine, smooth consistency. Add the mayonnaise, Dijon mustard, pickle juice or vinegar, salt, and pepper. Mix until the filling is smooth and creamy.
6. Assemble the eggs: Using a small spoon, or a piping bag with a star tip for a more professional look, spoon or pipe the yolk filling back into the hollows of the egg whites.
7. Garnish and serve: Sprinkle each filled egg with paprika, then top generously with the crumbled crispy bacon. For a final touch, sprinkle with freshly chopped chives. Arrange on a serving platter and serve immediately.

Frequently Asked Questions (FAQ)