The richest, creamiest deviled eggs with a crispy, smoky touch of bacon on top! These might just be the best deviled eggs you've ever had, and they're so crazy easy and quick, too.
For perfect hard-boiled eggs, follow my method:
- Fill a saucepan with enough water to cover the eggs. Choose a saucepan that will fit all eggs in one layer. Add a glug of vinegar (any kind) and a couple big pinches of salt. Bring water to a boil.
- When the water is boiling, very gently lower eggs into saucepan. Set timer for 12 minutes.
- Immediately transfer eggs to an ice bath. Let cool in the ice bath for at least 5 minutes to fully cool.
- Drain ice bath. Vigorously jiggle the bowl or pan with boiled eggs, shaking them against the sides of the vessel and one another. Toss them up an inch or so until shells are well cracked and feel almost like mesh. Peel under running water to easily flush away small stuck pieces of shell.
Read my article Perfect Easy Peel Hard and Soft Boiled Eggs for more information.
For 1 dozen eggs, use the following quantities:
- 12 hard-boiled eggs
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 cup mayonnaise
- 1-2 tablespoons butter, softened
- 1 teaspoon salt
- smoked paprika, for sprinkling
- 1 slice bacon, cut into thin pieces, cooked until crisp, and drained
To make these deviled eggs Whole30, make sure the mayonnaise, Dijon mustard, and bacon are compliant. Make sure you use ghee instead of butter.