Perfect Deviled Eggs with Bacon are a delicious and savory appetizer that combines creamy, tangy filling with crispy bacon and a touch of smoky paprika. These deviled eggs are made with hard-boiled eggs, Dijon mustard, mayonnaise, and a hint of vinegar for a rich and flavorful base. The addition of crispy bacon and a sprinkle of smoked paprika elevates this classic dish, making it the perfect party snack, holiday appetizer, or crowd-pleaser at any gathering. Easy to make, these deviled eggs can be prepared in advance and garnished just before serving for a delightful treat.

Ingredients:
- 6 large hard-boiled eggs
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- ¼ cup mayonnaise (store-bought or homemade)
- ½-1 tablespoon unsalted butter (softened)
- Salt, to taste
- Smoked paprika, to taste
- ½-1 slice bacon (chopped, cooked until crisp, drained)
Instructions:
- Prepare the Eggs: Using a sharp knife, carefully slice each hard-boiled egg in half horizontally. Place the egg halves on a cutting board or plate. Wipe the knife blade with a paper towel between cuts to remove any excess yolk. Repeat until all eggs are halved.
- Scoop the Yolks: Gently scoop the yolks out of the egg whites and transfer them to a mixing bowl, being careful not to tear the whites. Set the egg whites aside on the plate.
- Mash the Yolks: Mash the yolks to your desired consistency, ensuring smoothness for the creamiest filling. For a perfectly smooth filling, continue mashing until no solid pieces remain.
- Make the Filling: Add Dijon mustard, white vinegar, mayonnaise, softened butter, and salt to the mashed yolks. Stir until the mixture is well combined. Taste and adjust the seasoning as needed to achieve your desired flavor. Tip: You can prepare the filling in advance and refrigerate it for up to 24 hours. Store the egg whites separately in an airtight container.
- Fill the Egg Whites: Transfer the yolk mixture to a piping bag fitted with a piping tip. Twist the top of the bag closed and gently apply pressure to pipe the mixture into the egg white cavities, swirling it as you go, like frosting cupcakes. Repeat for all egg whites.
- Garnish and Serve: Sprinkle the filled eggs with smoked paprika to taste, and top with crumbled crispy bacon. Serve immediately or refrigerate until ready to serve.
Why You’ll Love This Recipe
These deviled eggs with bacon are a savory, creamy, and indulgent appetizer perfect for any occasion. The combination of Dijon mustard, mayonnaise, and butter creates a rich filling, while the crispy bacon adds a delicious crunch. Smoked paprika enhances the flavor with a subtle smoky finish, making these deviled eggs irresistible. They’re a crowd-pleasing favorite that’s simple to prepare yet full of flavor.
Tips
- Smooth Filling: For an extra smooth filling, mash the yolks thoroughly or use a food processor for an even finer texture.
- Customize the Spice: Adjust the amount of Dijon mustard and vinegar to make the filling as tangy as you prefer.
- Make Ahead: Prepare the filling up to a day in advance and store it in an airtight container. Keep the egg whites separate to prevent them from getting soggy.
- Piping Tip: If you don’t have a piping bag, use a Ziploc bag with the corner snipped off.
Variations and Substitutions
- Vegan Option: Replace the mayonnaise and butter with vegan versions to make these deviled eggs vegan-friendly.
- Different Meats: Swap bacon for crumbled sausage, ham, or prosciutto for a unique twist.
- Add Pickles or Relish: For extra flavor, add finely chopped pickles or relish to the yolk mixture.
- Herbs: Garnish with fresh herbs like chives, parsley, or dill for an aromatic touch.
FAQs
Can I make these deviled eggs ahead of time?
Yes! You can prepare the filling and egg whites up to a day in advance. Store them separately in airtight containers in the fridge. Just assemble and garnish before serving.
How do I store leftover deviled eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The longer they sit, the more the flavors will meld together.
Can I use store-bought mayonnaise?
Yes! Store-bought mayonnaise works perfectly in this recipe, but homemade mayonnaise will add an extra layer of richness and flavor if you prefer.
Serving
These deviled eggs with bacon make a perfect appetizer for parties, picnics, or family gatherings. They’re an easy yet elegant finger food that pairs well with cocktails, wine, or refreshing beverages. Serve them as part of a brunch spread or as a savory snack during game day or holiday meals.
Suggestions
- Pair with a Fresh Salad: Serve these deviled eggs with a light green salad or a tangy coleslaw to balance out the richness.
- Perfect for Potlucks: Bring these deviled eggs to your next potluck, BBQ, or picnic, and watch them disappear in minutes.
- Add a Kick: For an extra spicy twist, add a small amount of hot sauce or finely chopped jalapeños to the yolk mixture.
Perfect Deviled Eggs with Bacon
6
servings20
minutesIngredients
6 large hard-boiled eggs
1 teaspoon Dijon mustard
½ teaspoon white vinegar
¼ cup mayonnaise (store-bought or homemade)
½-1 tablespoon unsalted butter (softened)
Salt, to taste
Smoked paprika, to taste
½-1 slice bacon (chopped, cooked until crisp, drained)
Directions
- Prepare the Eggs: Using a sharp knife, carefully slice each hard-boiled egg in half horizontally. Place the egg halves on a cutting board or plate. Wipe the knife blade with a paper towel between cuts to remove any excess yolk. Repeat until all eggs are halved.
- Scoop the Yolks: Gently scoop the yolks out of the egg whites and transfer them to a mixing bowl, being careful not to tear the whites. Set the egg whites aside on the plate.
- Mash the Yolks: Mash the yolks to your desired consistency, ensuring smoothness for the creamiest filling. For a perfectly smooth filling, continue mashing until no solid pieces remain.
- Make the Filling: Add Dijon mustard, white vinegar, mayonnaise, softened butter, and salt to the mashed yolks. Stir until the mixture is well combined. Taste and adjust the seasoning as needed to achieve your desired flavor. Tip: You can prepare the filling in advance and refrigerate it for up to 24 hours. Store the egg whites separately in an airtight container.
- Fill the Egg Whites: Transfer the yolk mixture to a piping bag fitted with a piping tip. Twist the top of the bag closed and gently apply pressure to pipe the mixture into the egg white cavities, swirling it as you go, like frosting cupcakes. Repeat for all egg whites.
- Garnish and Serve: Sprinkle the filled eggs with smoked paprika to taste, and top with crumbled crispy bacon. Serve immediately or refrigerate until ready to serve.
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