Deviled Eggs with Bacon
Yield: 12 servings
Calories: 103kcal
These bacon deviled eggs are a delicious twist on the classic appetizer. Perfect for parties, holidays, or impressing guests with flavorful hors d'oeuvres.
Ingredients
- 4 slices (117 g) bacon, 4 ounces
- 6 large hard-boiled eggs
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (10 g) sweet pickle relish
- 2 teaspoons (10 ml) dijon mustard
- ½ teaspoon (2.5 ml) apple cider vinegar
- ⅛ teaspoon kosher salt
- ⅙ teaspoon black pepper
- 2 teaspoons (1 g) sliced chives
- smoked paprika, or sweet
Instructions
- Cook the Bacon - Add the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, finely chop into smaller pieces.
- Prepare the Eggs - Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks.
- Make the Filling - To the egg yolks, add 3 tablespoons of chopped bacon, mayonnaise, relish, mustard, vinegar, salt, and pepper. Mix until smooth.
- Fill the Eggs - Transfer the mixture to a piping bag fitted with a large round tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.
- Serve - Top with remaining chopped bacon and chives. Immediately transfer to a platter and serve or refrigerate.
Notes
- Make Hard-boiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C); do not go above. Add eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
- For Spicer Flavor: Increase the hot sauce to taste. Garnish with cayenne pepper or hot paprika.
- Make Ahead: Hard-boiled eggs can be made a week in advance. The filling can be prepared two days in advance.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 153mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
Recipe Link
Recipe Video