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Ingredients
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Eggs & Filling
Bacon Crumble
Method
Eggs & Filling
- 1
Cook the eggs
Place 8 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring water to a rolling boil over medium-high heat. As soon as it boils, cover the pot and remove from heat. Let stand, covered, for 10 minutes for fully hard-cooked yolks.
- 2
- 3
Prepare yolk filling
Slice peeled eggs lengthwise and gently remove yolks into a medium mixing bowl; place egg white halves on a serving platter. Use a fork to mash the yolks until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon prepared yellow mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir until smooth and creamy. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a squeeze of vinegar if needed.
- 4
Fill egg whites
Transfer yolk mixture to a piping bag fitted with a medium round or star tip (or use a zip-top bag with a corner snipped). Pipe or spoon the filling into the egg white halves, dividing evenly among the 16 halves.
- 5
Garnish
Lightly dust the filled deviled eggs with 1 teaspoon paprika and sprinkle with 1 tablespoon finely chopped chives if using. Hold until ready to top with bacon crumble.
Bacon Crumble
- 6
Cook the bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay 4 bacon strips in a single layer on the rack or directly on the foil. Lightly sprinkle 1/4 teaspoon black pepper and brush or lightly drizzle 1 teaspoon maple syrup or sprinkle brown sugar evenly across the bacon if you want a glazed finish (optional). Bake 12–18 minutes, turning once if placed directly on foil, until bacon is crispy but not burnt. Watch closely as thickness of bacon affects time.
- 7
- 8
Assemble and serve
Sprinkle a small amount of bacon crumble on each deviled egg half (about 1/2 teaspoon per half) right before serving so it stays crisp. Optionally add a final tiny pinch of black pepper or an extra snip of chive to each egg. Serve on a chilled platter within 30 minutes for best texture; refrigerate any leftover eggs covered for up to 2 days.