Deviled Eggs Recipe

Cook the eggs

Place 12 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch. Bring to a gentle boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 11 minutes for fully set yolks. Prepare an ice bath while eggs cook.

After 11 minutes, transfer eggs to the ice bath and cool completely (at least 5 minutes). This stops cooking and makes peeling easier.

Peel the eggs and halve them lengthwise. Carefully remove yolks and place yolks in a medium bowl; arrange whites on a serving platter or tray.

Make the yolk filling

Mash the reserved yolks with 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika until smooth. Taste and adjust seasoning (add more salt, pepper, or a touch more vinegar if needed). If mixture is too thick, thin with 1–2 teaspoons water or extra mayo.

Transfer the yolk mixture to a piping bag fitted with a large star or round tip (or use a zip-top bag and snip a corner). Pipe or spoon the filling into the egg white cavities, mounding slightly.

Cook the bacon

Chop 8 slices of thick-cut bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon until fat renders and pieces are browned but not crisped to charcoal, about 8–10 minutes, stirring occasionally.

Sauté onion and combine

Using a slotted spoon, transfer most of the bacon pieces to a bowl leaving about 2 tablespoons of bacon fat in the skillet. Add 1 cup finely diced yellow onion to the skillet and sauté in the bacon fat over medium heat until softened and starting to caramelize, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Return the reserved bacon to the skillet. Stir in 3 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon black pepper and 2 tablespoons water. Reduce heat to low and simmer, stirring occasionally, until mixture is jammy and glossy, about 6–8 minutes. Taste and adjust balance of sweet/tart—add a splash more vinegar or maple if desired.

Remove from heat and let cool slightly. For a smoother, spreadable jam, pulse the mixture 3–4 times in a food processor or chop coarsely with a knife, keeping some bacon texture. Let cool to near room temperature before assembling on eggs.

Reserve 1–2 teaspoons of bacon jam per deviled egg for topping. Warm jam gently before spooning if it becomes too stiff.

Place 1 cup thinly sliced red onion in a small bowl or jar. In a separate small bowl whisk together 1 tablespoon rice wine vinegar, 3 tablespoons water, 1 teaspoon sugar and 1 teaspoon salt until sugar and salt dissolve.

Pour the pickling liquid over the onions, press the onions down so they're submerged, and let sit at room temperature for at least 10 minutes. For a quicker use, chill briefly; for best flavor, refrigerate for 30 minutes to 1 hour. Drain before using.

Top each piped deviled egg with about 1–2 teaspoons of bacon jam placed in the center of the filling.

Scatter a few strips or small pieces of the quick pickled red onion on top of each egg (about 1/2 teaspoon per egg) for brightness and acidity.

Finish with a light dusting of smoked paprika and a pinch of finely chopped chives on each egg.

Serve immediately at room temperature or chill up to 2 hours. If chilled, remove from fridge 10–15 minutes before serving to take the chill off.