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Bacon Deviled Eggs

Bacon deviled eggs with creamy yolk filling and crispy bacon shards. Boiled, chilled, and piped for a neat, sturdy garnish that stays upright on top.
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Prep Time 20 minutes
Cook Time 20 minutes
chill/stand 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use fresh, large eggs.
Bacon
  • 8 slices bacon Cook until crisp for easy crumbling and sturdy shards.
Filling
  • 0.5 cup mayonnaise Helps create the creamy yolk texture.
  • 1 tsp Dijon mustard Adds tang and gentle heat.
  • 1 tsp apple cider vinegar Brightens the filling.
  • 0.25 tsp smoked paprika Adds smoky color and flavor.
  • 0.125 tsp black pepper Season to taste.
Garnish
  • 1 Fresh chives for garnish Finely chop for a clean finish.

Equipment

  • 1 Dutch oven

Method
 

Boil and stand
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
Chill, peel, and halve
  1. Chill the eggs in an ice bath for 10 minutes, until fully cooled. Peel the eggs and halve them lengthwise.
Cook bacon and prep shards
  1. Cook the bacon until crisp, then finely crumble 4 slices. Break the remaining bacon into 24 shards that can stand on the eggs.
Make the yolk filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, pepper, and the crumbled bacon. Mix until the filling looks smooth and cohesive.
Fill and garnish
  1. Pipe the filling into the egg whites, making small mounds. Stand a bacon shard in each egg and sprinkle with chives.

Notes

For clean filling, cool the eggs completely in the ice bath before peeling so the yolks don’t crumble. Store covered in the refrigerator up to 2 days; freeze is not recommended because the filling texture can turn grainy. For a lighter option, use Greek yogurt in place of half the mayonnaise to keep the filling creamy with less fat.