Smoked Bacon Deviled Eggs Recipe
Traditional filling, topped with crisp applewood smoked bacon
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Ingredients
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Eggs
Filling
Toppings
Method
Preparation of Eggs
- 1
Boil the Eggs
Place the large eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- 2
- 3
Peel the Eggs
Once cooled, gently tap the eggs on a hard surface and peel off the shells under running water to help remove any small bits of shell.
Preparing the Filling
- 4
Halve the Eggs
Carefully slice each peeled egg in half lengthwise and remove the yolks. Place the yolks in a mixing bowl and the whites on a serving platter.
- 5
Make the Filling
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, salt, black pepper, smoked paprika, and finely chopped fresh chives. Mix until smooth and creamy.
Assembly
- 6
Fill the Egg Whites
Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly on top.
- 7
Prepare the Bacon
Cook the applewood smoked bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
- 8
