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Bacon Deviled Eggs

These Bacon Deviled Eggs combine classic flavors with the irresistible crunch of crispy bacon, making them a perfect bite-sized treat for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 12 large large eggs Use older eggs for easier peeling.
For the Filling
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup cooked bacon, finely chopped Use extra for garnishing.
  • 1 tablespoon fresh chives, chopped Use extra for garnishing.
  • to taste Salt and pepper Feel free to customize seasoning with hot sauce or garlic powder.

Method
 

Preparation
  1. Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
  2. Prepare an ice bath. Drain the eggs and plunge them into the ice bath for 5 minutes.
  3. Once cool, slice each egg in half lengthwise and scoop the yolks into a bowl.
Mixing
  1. Mash the yolks until smooth. Mix in mayonnaise and Dijon mustard, then fold in the bacon and chives, seasoning with salt and pepper to taste.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Top with extra bacon and chives. Chill them before serving.

Notes

To make a vegetarian option, swap bacon for sautéed mushrooms or add avocado for a creamier filling. These deviled eggs can be made a day in advance; skip the garnish until serving.