Deviled Eggs with Bacon
Deviled eggs are a classic for a reason, but when you add crispy bacon to the mix, they go from good to absolutely irresistible. These are always the first thing to disappear at every potluck and holiday gathering I bring them to here in Kansas City.
Why You’ll Love This
- Crowd-pleasing appetizer that disappears in minutes
- Crispy bacon adds the perfect smoky crunch
- Make-ahead friendly for stress-free entertaining
Ingredients
- 12 large eggs
- 4 strips bacon, cooked and crumbled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle relish
- Paprika and chives for garnish
How to Make It
- Hard boil eggs, cool, peel and slice in half lengthwise.
- Mash yolks with mayo, Dijon, and pickle relish until smooth.
- Fold in half the bacon, then pipe filling into egg whites.
- Top with remaining bacon, paprika, and chives.
A good deviled egg platter makes serving so easy!
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Deviled Eggs with Bacon
Classic deviled eggs with a creamy filling and crispy bacon on top.
Ingredients
Method
- Boil the eggs for 11 minutes, then cool in ice water and peel.
- Halve the eggs and pop the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
- Pipe or spoon the filling back into the whites.
- Top with crumbled bacon, a dusting of paprika, and chives.
Notes
Older eggs peel more easily than very fresh ones. Pipe the filling for a party-ready look.
Deviled Eggs with Bacon
Classic deviled eggs with a creamy filling and crispy bacon on top.
Ingredients
Method
- Boil the eggs for 11 minutes, then cool in ice water and peel.
- Halve the eggs and pop the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
- Pipe or spoon the filling back into the whites.
- Top with crumbled bacon, a dusting of paprika, and chives.
Notes
Older eggs peel more easily than very fresh ones. Pipe the filling for a party-ready look.
