Print

Creamy Classic Deviled Eggs with Crispy Bacon

creamy classic deviled eggs - featured image
Print Recipe

A quick and easy recipe for creamy deviled eggs topped with crispy bacon, perfect for parties and gatherings. The smooth, tangy yolk filling contrasts perfectly with the smoky bacon bits.

Ingredients

Scale
  • 12 large eggs, hard-boiled
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 1/4 cup mayonnaise (full-fat recommended)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika, plus extra for garnish
  • 1 tablespoon fresh chives, finely chopped (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat (about 10 minutes). Once boiling, turn off heat and cover pot. Let eggs sit for 12 minutes.
  2. Transfer eggs immediately to an ice water bath to stop cooking and cool completely (about 10 minutes). Gently crack shells all over and peel under running cold water if needed.
  3. While eggs cool, cook 6 slices of thick-cut bacon in a skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and chop into small bits. Save a few larger pieces for garnish.
  4. Slice peeled eggs in half lengthwise and scoop yolks into a mixing bowl. Mash yolks finely with a fork or hand mixer until smooth and crumb-free (about 1-2 minutes). Add mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and smoked paprika. Stir until creamy and well combined. Taste and adjust seasoning if needed.
  5. Using a piping bag or spoon, fill egg white halves generously with yolk mixture, mounding slightly.
  6. Sprinkle crispy bacon bits evenly over the filled eggs. Add a pinch of smoked paprika and chopped fresh chives for color and flavor.
  7. Refrigerate deviled eggs for at least 30 minutes to let flavors meld and filling set. Serve chilled or slightly cool.

Notes

Use an ice water bath to make peeling eggs easier. Cook bacon until crispy but not burnt. If yolk filling is dry, add a teaspoon of mayo or a splash of milk. Prepare a day ahead but assemble just before serving to avoid sogginess. Store leftovers in an airtight container in the fridge for up to 2 days. For dairy-free, use avocado oil mayonnaise. Add cayenne or hot sauce for heat.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon deviled eggs, party appetizer, easy deviled eggs, classic deviled eggs

Find it online: https://milaspoon.com/creamy-classic-deviled-eggs-with-crispy-bacon-easy-recipe-for-parties/