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Bacon Deviled Eggs

These Bacon Deviled Eggs are a delicious twist on a classic appetizer, featuring crispy bacon and creamy yolk filling, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use fresh eggs for easier peeling.
  • 3 slices bacon Cook until crispy.
  • 3 tablespoons mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Paprika for garnish Smoked paprika can be used for additional flavor.

Method
 

Preparation
  1. Hard boil the eggs by placing them in a pot covered with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
  2. While the eggs are cooking, cook the bacon in a skillet until crispy. Remove and crumble.
  3. Once the eggs are done, peel and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  4. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
  5. Stir in the crumbled bacon.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Sprinkle with paprika for garnish and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For a zesty kick, consider adding hot sauce or pickle relish to the filling.