Bacon Deviled Eggs Recipe

Hard boil eggs

Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit undisturbed for 10 minutes.

Cool and peel

Drain hot water and immediately transfer eggs to an ice bath (bowl of ice water) for 8 minutes. This stops cooking and makes peeling easier. Tap each egg gently and roll to crack the shell, then peel under running water. Pat eggs dry.

Prepare yolk filling

Halve each peeled egg lengthwise. Remove yolks to a medium bowl and place whites on a platter. Mash the yolks with a fork until crumbly. Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon prepared horseradish (if using). Stir until very smooth and creamy. Taste and adjust salt, pepper, or vinegar as needed.

Fill egg whites

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

Cook bacon until crisp

While eggs cool, cook 8 slices applewood-smoked bacon in a skillet over medium heat until crisp, about 8–10 minutes, flipping occasionally. Transfer cooked bacon to a paper-towel-lined plate. Reserve 1 tablespoon rendered bacon fat in the pan if desired, or discard and wipe pan clean for shallow frying.

Crumble bacon

When bacon is cool enough to handle, crumble or chop into small pieces (about 1/4-inch). Set aside a generous 2 tablespoons for garnish and the rest to fold into the filling if you prefer more bacon in the center.

Lightly fry filled eggs (optional step for 'lightly fried')

For a lightly fried exterior (fun texture), heat 1 cup neutral oil and 1 tablespoon butter (optional) in a wide skillet over medium-high until shimmering and 350°F (if using a thermometer). Holding each filled egg half with a slotted spatula or small perforated turner, carefully lay the filled side briefly into the hot oil for 10–15 seconds until the filling's edge gets a faint golden lip. Flip and quickly sear the bottom of the white for 10–15 seconds to warm through. Work in batches; do not submerge the eggs. Transfer to paper towels to drain. Caution: act quickly to avoid overcooking or melting the filling. Alternatively, skip this step if you prefer classic deviled eggs.

Fold bacon into filling (alternative)

If you prefer bacon inside rather than mostly on top, fold the remaining crumbled bacon (about 6 slices worth) into the yolk mixture before piping. Mix gently and proceed to fill whites.

Top each filled egg with a sprinkle of crumbled applewood bacon reserved for garnish and a small pinch of smoked paprika. Scatter thinly sliced chives over the platter.

Serve immediately if you performed the light fry step so the exterior remains crisp; otherwise refrigerate covered up to 1 day. Bring to cool room temperature 10–15 minutes before serving if chilled.