Bacon deviled eggs: a mouthwatering recipe for the popular appetizer
Deviled eggs are one of the most popular party appetizers out there. Take this traditional recipe to the next level by adding bacon – we promise that bacon deviled eggs will be a big hit whenever you make them. Bacon deviled eggs are a fantastic quick, easy recipe you can have ready in no-time. You don't need many ingredients – eggs, of course, a little mustard, mayo, relish, and bacon. Season with a bit of salt and pepper, or a dash of paprika if you like, and a generous sprinkling of fresh chives. When serving up this delicious appetizer, serve many eggs on a plate to give a sense of abundance. Don't be surprised if this becomes one of your go-to recipes for entertaining.
How to Make Deviled Eggs with Bacon
Take your peeled hard-boiled eggs and halve them lengthwise. Carefully separate the yolk and place in a bowl. Put the egg whites on a plate.
Mash the yolks then combine with mustard, mayo, relish, salt, and pepper. Continue to stir together until smooth and lump-free or put in a blender to puree.
Dollop a teaspoon at a time of the yolk mixture into the hole in each egg white.
Sprinkle with a generous amount of crumbled bacon and top with fresh chopped chives and paprika, if desired.
How to Make the Perfect Hard-Boiled Eggs for Bacon Deviled Eggs
The secret to the best deviled eggs is making sure you hard-boil them correctly. When the steam vapor penetrates the shell, the outer membrane of the egg separates from the shell, making it
infinitely easier to peel.
Place the eggs in a pot with cold water. There should be an inch or two of water above the eggs. Salt generously. Bring the water to a boil over high heat. Cook for 12 to 14 minutes. If you're cooking a lot of eggs, it may take a few minutes extra. Remove the eggs from the hot water, then run them under cold water or place them in an ice bath.
How to Make Bacon Deviled Eggs Ahead of Time
One of the reasons bacon deviled eggs are so popular is because you can make them in advance. You can boil the eggs up to 5 days ahead of time. Cover and store them in the fridge. Two days before you're planning to serve them, you can prep your filling. Again, store in an airtight container and stash the filling in the fridge. Wait until you're ready to serve them before assembling the
deviled eggs.
Tips for Making the Best Bacon Deviled Eggs
Older eggs are actually much easier to peel than fresh ones. Wait until the eggs are cool before you peel them.
For photo-worthy deviled eggs, use a piping bag to add the filling to the egg. This will give you more control over the amount of filling used per egg.
You can also add a teaspoon of white vinegar to the filling for more of a biting flavor. More bacon is definitely the way to go in this recipe – don't be shy with how much bacon you
crumble over the top of each egg.
To make the yolk filling extra creamy, use a food processor or blender. Alternatively, use a fork or potato masher. Whatever you do, break up all the lumps to ensure the filling is smooth.
If you like a little heat in your deviled eggs, a splash of Tabasco sauce or Sriracha for some spice.
Instructions
Take your peeled hard-boiled eggs and halve them lengthwise. Carefully separate the yolk and place in a bowl. Put the egg whites on a plate.
Mash the yolks then combine with mustard, mayo, relish, salt, and pepper. Continue to stir together until smooth and lump-free or put in a blender to puree.
Dollop a teaspoon at a time of the yolk mixture into the hole in each egg white.
Sprinkle with a generous amount of crumbled bacon and top with fresh chopped chives and paprika, if desired.
Notes
If you like a little heat in your deviled eggs, a splash of Tabasco sauce, Sriracha or hot sauce of your choice for some spice.
You can also add a teaspoon of white vinegar to the filling for more of a biting flavor.
Dijon mustard is the best choice for deviled eggs thanks to the fact it's more flavorful than yellow mustard.
