Deviled Eggs W/ Bacon Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over high heat. Once boiling, cover the pan, remove from heat, and let stand 10–12 minutes. After cooking, transfer eggs to an ice bath (bowl of ice water) for at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack shells and peel eggs under running water. Pat dry with paper towels. Using a sharp knife, slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Place the whites on a serving tray or platter with the cut side up.

Prepare the yolk mixture

Mash the 12 yolks with a fork or use a small food processor for a smoother texture. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white vinegar, 3 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 2 tablespoons finely chopped chives. Mix until smooth and creamy, scraping sides as needed. Taste and adjust seasoning — add up to 1 more teaspoon vinegar or a pinch more salt if desired.

Fill the whites

Transfer the yolk mixture to a piping bag fitted with a large round or star tip (or use a zip-top bag with a corner snipped). Pipe or spoon the filling into the 24 egg white halves, dividing mixture evenly so each gets a generous mound. Smooth or swirl the tops if desired.

Cook the bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 6 slices of thick-cut bacon in a single layer on the rack. Bake 15–20 minutes until crisp to your preferred doneness. Remove and transfer bacon to paper towels to drain and cool slightly. Alternatively, pan-fry over medium heat, turning, until crisp; drain on paper towels.

Crumble the bacon

When bacon is cool enough to handle (but still warm), chop or crumble into small pieces — aim for about 3/4 to 1 cup crumbles total. Reserve a small pinch for finishing if you like an extra accent.

Garnish and finish

Sprinkle crumbled bacon evenly over the filled deviled eggs. Lightly dust with an additional 1/2 teaspoon smoked paprika for color and a hint of smoky flavor. Sprinkle the remaining 1 tablespoon chopped chives over the eggs. Optionally add a small extra pinch of black pepper or a tiny bacon crumble on each egg for presentation.

Chill and serve

Refrigerate the deviled eggs for at least 20–30 minutes to let flavors meld. Serve chilled or at cool room temperature within 2 hours. Store leftovers covered in the refrigerator for up to 48 hours.