Description
These bacon deviled eggs elevate a classic appetizer. They feature a creamy yolk filling mixed with crispy bacon, offering a savory twist.
Ingredients
Scale
- 6 large eggs
- 3 slices of bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish (optional)
- Fresh chives, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat.
- Remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately transfer eggs to an ice bath for 5 minutes to cool completely.
- Once cool, gently peel the eggs.
- Cut each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the bowl with the yolks. Mash with a fork until smooth and creamy.
- Stir in most of the crumbled bacon, reserving some for garnish.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with remaining bacon crumbles, paprika, and chopped chives, if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of mayonnaise and mustard to your preferred consistency and flavor.
- For a smoky flavor, you can use smoked paprika.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg