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Ingredients
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Eggs & Base
Bacon & Garnish
Method
Eggs & Base
- 1
Hard-boil eggs
Place 12 large eggs in a single layer in a medium-large saucepan. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes for fully set yolks. After time is up, transfer eggs to an ice bath (bowl of ice water) and chill at least 10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Crack and peel the cooled eggs. Rinse if necessary to remove shell fragments. Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Arrange egg white halves on a serving platter or tray with the cavity facing up.
- 3
Prepare yolk filling
Mash the egg yolks with a fork until smooth. Add 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Mix until creamy and fully combined. Taste and adjust seasoning — add more salt, pepper, or a little extra mustard if desired. Fold in 1 tsp truffle oil, mixing thoroughly but gently to preserve a silky texture. If mixture is too stiff, add up to 1–2 tbsp more mayonnaise to reach a pipeable consistency.
- 4
Fill egg whites
Transfer the yolk mixture to a piping bag fitted with a star or round tip (or use a zip-top bag with a corner snipped). Pipe or spoon generous mounds into each egg white half so yolk filling is neat and slightly peaked.
Bacon & Garnish
- 5
Cook bacon
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack (or use a parchment-lined sheet). Lay 6 slices of thick-cut bacon in a single layer on the rack. If you prefer a slightly candied note reminiscent of Salty Sow bacon bits, sprinkle about 1 tbsp light brown sugar evenly over the bacon before cooking. Bake 12–18 minutes until bacon is crisp to your liking. Thicker bacon may require longer. Remove from oven and transfer bacon to a paper towel-lined plate to cool and crisp further.
- 6
Crumble bacon
Once cooled, chop or crumble the bacon into small bite-sized pieces (about 1/4–1/2 inch). You should have enough to sprinkle approximately 1/2 to 3/4 tsp on each deviled egg half depending on preference. Reserve a few larger pieces for garnish if desired.
- 7
Finish and garnish
Sprinkle a small pinch (~1/8 tsp) of smoked paprika lightly over each filled egg for color. Top each egg with crumbled bacon pieces (about 1/2–3/4 tsp per half). Add a few snips of finely sliced chives over each egg. Optionally, place a tiny microgreen or herb sprig on some eggs for visual contrast. If you like an extra truffle aroma, very lightly mist (or use a toothpick to dot) an additional drop of truffle oil across 4–6 eggs — do not overdo it, truffle oil is potent.
- 8
Serve
Arrange deviled eggs on a platter and serve chilled or at cool room temperature. They can be prepared up to 24 hours ahead: keep the filled eggs covered in the refrigerator and add crumbled bacon and microgreens just before serving to retain crispness.