Recipes

Bacon Deviled Eggs

I’ve already spoken about my obsession of eggs. So unsurprisingly, I love deviled eggs (although strangely enough, I don’t love hard boiled eggs on their own, only soft boiled eggs).

And one of my favorite variations of deviled eggs are those topped with bacon. Because pretty much everything is better with bacon. These delicious protein-packed bites are a great little appetizer for dinner parties or as snacks.

Getting started

The process to make these are simple: start by making hard-boiled eggs. You can refer to my earlier “how to boil eggs” post for more details on how to do so. All it takes is to cover eggs with water in a pot, and place on high heat until it reaches a rolling boil. Then remove from heat, cover and let sit for 10 minutes. Place in ice water until cool and then peel. And you’ll have perfect hard boiled eggs without that ugly green ring around the yolk.

As you’re waiting for your eggs to cook, you can chop up your bacon and crisp up in a pan. Transfer the bacon pieces to a paper towel with a slotted spoon.

Create the filling

Cut the eggs in half lengthwise and scoop out the yolks into a bowl. Mix in mayonnaise, lemon juice, relish, and Dijon mustard. Season generously with salt and pepper. I prefer my yolks just a tad on the salty side because this pairs well with the non-seasoned egg whites.

Place the egg whites on a serving platter. If they are a bit wobbly, you can slice off a small part of the bottom to provide a flat service and help them stand better. Spoon the egg yolk mixture into a resealable bag. It’s easiest to do this by folding down the sides of the bag and then transferring the yolk mixture into one corner. Press down in one corner to get a little space, and then snip off the corner.

Fill and serve the deviled eggs

Pipe out the yolk mixture into the egg whites. Garnish with bacon, green onions or chives, and a sprinkle of paprika if you want. And then you’re all set to enjoy these little deviled egg babies!

Bacon Deviled Eggs

Print Recipe

Serves: 8 Prep Time: 10 min Cooking Time: 10 min

Ingredients

8 large eggs
2 slices bacon
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 tsp lemon juice
2 tsp sweet relish
Kosher salt and freshly ground black pepper
2 tsp chives or green onions, finely chopped
(optional) Paprika for garnish

Instructions

Boil the eggs: Place eggs in a large saucepan, and add water to cover them by about an inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool; peel. (See the "how to boil eggs" post for more details)

Prepare the bacon: As the eggs cook, you can prepare the bacon. Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels.

Separate egg whites and yolks: Slice eggs in half lengthwise. Remove the yolks into a bowl. Place egg whites on a plate, slicing off a small piece of the bottom to help them stand, if necessary.

Prepare yolk mixture: Finely mash yolks, relish, mayonnaise, mustard, and lemon juice. Season with kosher salt and freshly ground black pepper.

Fill the egg whites: Fold down the sides of a reseable freezer bag and spoon the yolk mixture in. Cut off a corner, then pipe the filling into the egg whites.

Garnish: Top off the eggs with bacon, chives or green onions, and paprika (optional).

Notes

Replacements: You can replace lemon juice with apple cider vinegar if necessary. Similarly, I've used regular yellow mustard instead of Dijon without any noticable difference in taste. But I recommend using real mayonnaise versus Miracle Whip since the taste is significantly different and makes the deviled eggs too sweet for my taste.
It's best to season the yolk mixture to be a tad salty to taste to pair with the non-seasoned eggs whites.