Bacon Deviled Eggs
These Bacon Deviled Eggs marry creamy, tangy yolk filling with crisp, smoky bacon for an addictive bite, making them perfect for parties, potlucks, or decadent weeknight snacks.
Ingredients
Main Ingredients
- 12 large large eggs Use fresh large eggs for consistent size.
- 1/2 cup mayonnaise Use full-fat mayonnaise for richness.
- 2 tablespoons Dijon mustard Use classic Dijon for smooth consistency.
- 1/4 cup cooked bacon, finely chopped Use thick-cut bacon cooked until crisp.
- 1 tablespoon fresh chives, chopped For garnish and flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Place eggs in a pot and cover with cold water, then bring to a boil.
- Cover the pot with a tight lid and remove it from heat, letting them sit for 10–12 minutes.
- Prepare an ice bath and plunge eggs after timing.
- Slice eggs lengthwise and scoop out the yolks.
- Mash yolks and mix in mayonnaise and Dijon, then fold in bacon and chives.
- Fill the egg whites with the yolk mixture, piping if desired.
- Garnish with extra bacon and chives, then chill before serving.
Notes
Cool eggs fully in an ice bath to prevent that green yolk edge. Assemble the filling and whites separately for best texture if making ahead.