Deviled Eggs with Bacon take the classic appetizer to the next level with the irresistible addition of crispy bacon. The creamy, tangy yolk mixture is enhanced by smoky, salty bits of bacon, making each bite a delightful combination of flavors and textures. Perfect for parties, potlucks, or a simple snack, these deviled eggs are easy to make and guaranteed to be a crowd-pleaser. The best part? They’re versatile—you can customize the filling with your favorite seasonings to suit your taste.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon garlic powder (optional)
- Salt and pepper, to taste
- 3 slices of crispy cooked bacon, crumbled
- 1 tablespoon chopped fresh chives (optional, for garnish)
- Paprika (for garnish)
Instructions
- Cook the eggs:
Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely before peeling. - Prepare the filling:
Cut the peeled eggs in half lengthwise and scoop out the yolks into a medium bowl. Mash the yolks with a fork until smooth, then mix in mayonnaise, Dijon mustard, vinegar or lemon juice, garlic powder (if using), salt, and pepper. Stir until creamy and well combined. - Add the bacon:
Fold in most of the crumbled bacon, reserving a small amount for garnish. - Fill the eggs:
Spoon or pipe the yolk mixture into the egg whites. - Garnish:
Top each egg with the reserved bacon crumbles, a sprinkle of paprika, and chopped chives, if desired. - Serve and enjoy:
Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.
These Deviled Eggs with Bacon are a timeless dish with a delicious twist. Whether you’re hosting a gathering or just treating yourself, they’re sure to disappear quickly!
