Bacon Deviled Eggs
These Bacon Deviled Eggs are creamy, tangy, and loaded with crisp bacon, finely minced onion, and a little cayenne for just the right kick. They’re easy to make ahead and perfect for holidays, cookouts, or any time you need a crowd-pleasing appetizer.
Ingredients
- 12 large eggs
- 6 slices bacon cooked very crisp and crushed into fine pieces
- 2 tablespoons onion finely minced
- 2 tablespoons yellow mustard
- 1/2 cup mayonnaise
- 1 teaspoon salt plus a little more only if needed
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika plus extra for dusting if desired
Instructions
- Put the eggs in a pot, cover them with water, and boil them until cooked through, about 10 minutes for a firm yolk.
- Cool the eggs well, peel them, then slice each egg lengthwise and place the yolks in a large bowl while arranging the whites on a serving dish.
- Mash the yolks with a fork until they are broken up as smoothly as possible, with no large dry chunks remaining.
- While the eggs are cooling, cook the bacon until extra crisp, drain off the excess grease, let it cool, and crush it into fine pieces.
- Finely mince the onion into very small pieces so the bacon and onion are evenly distributed in every bite.
- Add the minced onion and crushed bacon to the mashed egg yolks and stir them together well.
- Add the yellow mustard, mayonnaise, salt, black pepper, cayenne pepper, apple cider vinegar, and smoked paprika, then stir until the filling is creamy and evenly mixed.
- Taste the filling before filling the eggs, adding a little more salt only if needed since the bacon is already salty.
- Spoon the filling into the egg white halves, or spoon it into a zip-top bag, snip off a small corner, and pipe it into the whites.
- Cover the platter and refrigerate the deviled eggs for 30 minutes before serving, then dust with a little extra smoked paprika if desired.
Notes
Store the deviled eggs covered in the refrigerator and serve them cold. They are best the day they are made after the 30-minute chill, but leftovers will keep covered in the refrigerator for a day or two; do not reheat.
Nutrition
Calories: 156kcal
Love this recipe?Fllow us at @tasteofrecipes for more