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Bacon Deviled Eggs

Bacon deviled eggs combine creamy, smooth yolk filling with crisp crumbled bacon in every bite. Chill them for at least 20 minutes before serving for a cool, make-ahead appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
standing, chilling, and refrigerating 37 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 6 eggs large
  • 4 slices bacon cooked until crisp and crumbled (3 slices for the filling, 1 for garnish)
  • 0.25 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt
  • 0.125 tsp black pepper
For the topping
  • 0.25 tsp paprika

Equipment

  • 1 12-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a medium saucepan in a single layer and cover with 1 inch of cold water; bring to a boil over high heat.
  2. Remove the pan from the heat, cover, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to a bowl of ice water for 5 minutes.
Cook the bacon
  1. While the eggs stand, cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
Make the filling
  1. Peel the eggs, cut them in half lengthwise, and transfer the yolks to a medium bowl.
  2. Mash the yolks with the mayonnaise, mustard, vinegar, salt, pepper, and 3 slices of crumbled bacon until smooth.
Fill and garnish
  1. Spoon or pipe the filling into the egg white halves.
  2. Top with the remaining bacon and paprika, then refrigerate for at least 20 minutes before serving.

Notes

For easier peeling, transfer the eggs directly to the ice water after cooking. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.