Perfect Deviled Eggs with Bacon
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.
Yield: servings
Equipment
- Sharp knife
- Cutting board or large plate
- Paper towels
- Spoon or small silicone spatula
- small mixing bowl
- Piping bag or plastic sandwich bag with one corner cut off
- piping tip open-star recommended
Ingredients
- 6 large hard-boiled eggs
- 1 teaspoon dijon mustard
- ½ teaspoon white vinegar
- ¼ cup mayonnaise store-bought or homemade, see Notes
- ½-1 tablespoon unsalted butter softened, see Notes
- salt to taste, see Notes
- smoked paprika to taste
- ½-1 slice bacon chopped, cooked until crisp, drained
Instructions
- Use sharp knife to halve each hard-boiled egg, slicing horizontally through center of egg as if slicing hamburger buns. Place egg halves on cutting board or plate. Wipe off knife blade with paper towels to remove any excess egg yolk, then repeat process with remaining eggs until all hard-boiled eggs have been halved.
- Gently scoop yolks out of egg whites and into mixing bowl. Be careful not to tear egg whites. Return empty egg whites to cutting board or plate.
- Once all egg yolks have been transferred to bowl, stir and mash yolks to desired consistency. For smoothest filling texture, mash yolks until no solid pieces remain.
- Add dijon mustard, vinegar, mayo, softened butter, and salt to bowl. Stir well until ingredients are fully combined, then taste mixture and adjust ingredients as needed to achieve desired flavor. Note: if preparing filling in advance, stop here and cover bowl with lid or plastic wrap. Refrigerate filling no more than 24 hours before filling egg whites. Refrigerate empty egg whites in separate airtight container.
- When satisfied with flavor, transfer yolk mixture to pipping bag fitted with piping tip. Work yolk mixture down to piping tip, then twist top of piping bag closed.
- While gently applying pressure from back of filled piping bag, pipe yolk mixture directly into cavity of egg whites, swirling filling as if frosting cupcakes. Repeat until all egg whites have been filled.
- Dust each deviled egg with smoked paprika to taste, then garnish with crisp bacon pieces. Serve immediately.
Notes
- Piping Bag & Tips: If you don't have piping bags, you can use a sandwich-size baggie. Just cut one of the bottom corners off to create a piping tip! You can also use a small cookie scoop with a release handle, or even just a regular spoon, and scoop the filling into the egg whites.
- Hard-Boiled Eggs: Check out my simple method for foolproof hard-boiled eggs that are SUPER easy to peel.
- Salt: Mayonnaise, dijon mustard, butter, and bacon can all add varying amounts of salt to the filling. I recommend tasting the filling often and only adding salt if needed. Be sure to add it in very small increments - you can always add more, but you can't take it back out!
- Make it Whole30/Paleo: Use ghee instead of butter. Make sure your mayo, dijon mustard, and bacon are all compatible with your dietary guidelines.
- Make-Ahead Option: Prepare the yolk mixture and egg whites as directed. Refrigerate filling and egg whites separately, each in airtight containers, no more than 24 hours before filling and serving. Note: if you make the filling in advance, be very careful not to over-season the mixture. The flavors will deepen and intensify as the filling chills, so it's easy to accidentally over-salt it.
- Leftovers: Leftover deviled eggs can be refrigerated in an airtight container up to 2 days. The eggs can get a little messy as they move around in the container, so I don't recommend filling them in advance if you want them to stay pretty.
Nutrition
Serving Size: 2halves (1 whole egg) | Calories: 165cal | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 356mg | Potassium: 74mg | Total Carbs: 1g | Fiber: 0.04g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 297IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg