Crispy Bacon Deviled Eggs
A quick and easy recipe for deviled eggs topped with crispy bacon, combining creamy yolk filling with a smoky, crunchy twist. Perfect for snacks, potlucks, and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs (preferably organic or free-range)
- 4–5 slices thick-cut bacon
- 3 tablespoons mayonnaise (Hellmann’s recommended)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt to taste (kosher salt preferred)
- Freshly ground black pepper to taste
- Smoked paprika (optional, for garnish)
- Fresh chives or parsley, finely chopped (optional)
Instructions
- Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch (240 ml). Heat over medium-high until water reaches a rolling boil, then cover the pan and remove from heat. Let sit for 12 minutes.
- Drain hot water and transfer eggs to an ice bath or run under cold water for 5 minutes. Gently tap and peel the eggs, then slice each in half lengthwise.
- Heat a skillet over medium heat and cook 4-5 thick-cut bacon slices until crispy, about 6-8 minutes, flipping occasionally. Transfer to paper towels to drain and cool, then chop into small pieces.
- Scoop yolks into a mixing bowl. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and pepper to taste. Mash or whisk until smooth and creamy. Adjust seasoning if needed.
- Spoon or pipe yolk mixture into egg white halves. Sprinkle chopped crispy bacon on top, dust lightly with smoked paprika, and garnish with chopped chives or parsley if desired. Chill for at least 15 minutes before serving.
Notes
Use older eggs for easier peeling. Cook bacon on medium heat and turn frequently to avoid burning. Drain bacon well to prevent soggy eggs. Prepare yolk filling a day ahead if desired, but assemble just before serving. Add a splash of milk if yolk filling is too thick.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 165
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 1
- Protein: 6
Keywords: deviled eggs, crispy bacon, appetizer, snack, easy recipe, party food, savory snack, potluck