A timeless appetizer featuring creamy, tangy egg yolk filling topped with crispy bacon bits. Perfect for parties, potlucks, or holiday gatherings.
For variation, try adding a dash of hot sauce, smoked paprika, or a small amount of pickle relish to the filling. Store covered in the refrigerator for up to 2 days before serving.
Ingredients
Scale
Measurement units
- 6 large Eggs
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp White vinegar or apple cider vinegar
- ¼ tsp Salt
- ⅛ tsp Black pepper
- 4 slices Bacon
- Paprika (for garnish)
- Fresh chives (for garnish)
Ingredients
Scale
Measurement units
- 6 large Eggs
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp White vinegar or apple cider vinegar
- ¼ tsp Salt
- ⅛ tsp Black pepper
- 4 slices Bacon
- Paprika (for garnish)
- Fresh chives (for garnish)
Instructions
Hard boil the eggs
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
Bring to a boil over high heat, then immediately remove from heat, cover, and let stand.
Equipment: saucepan, lid
Fry and crumble the bacon
Fry bacon (4 strips) in a skillet over medium heat until crispy.
Drain on paper towels and crumble into small pieces once cooled.
Equipment: skillet, paper towels
Cool and peel the eggs
Transfer eggs to an ice bath and let cool.
Peel eggs under cool running water.
Equipment: bowl, ice bath
Halve the eggs and remove yolks
Slice each egg in half lengthwise.
Carefully remove yolks and place them in a medium bowl.
Equipment: knife, medium bowl
Make the yolk filling
Mash yolks with a fork until smooth.
Add mayonnaise (3 tbsp), Dijon mustard (1 tsp), vinegar (1 tsp), salt, and pepper. Mix until creamy and well combined.
Equipment: fork, medium bowl
Fill the egg whites
Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
Equipment: spoon, piping bag
Add toppings
Top each deviled egg with crumbled bacon pieces.
Sprinkle with paprika and garnish with chopped chives if desired.
Chill before serving
Refrigerate until ready to serve, at least 30 minutes for best flavor.
Equipment: refrigerator
Before you cook
Cook notes
- • Store covered in the refrigerator for up to 2 days before serving.
- • The filling can be made up to 1 day ahead and piped into eggs just before serving.
- • For variation, try adding a dash of hot sauce, smoked paprika, or a small amount of pickle relish to the filling.
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