Bacon Deviled Eggs
Bacon Deviled Eggs are a delightful twist on the classic appetizer featuring creamy yolks and crispy bacon.
Ingredients
Main Ingredients
- 6 large large eggs
- 4 slices bacon Opt for thick-cut for better texture.
- 3 tablespoons mayonnaise Adjust for creaminess.
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- to taste Salt and black pepper
- 2 tablespoons green onions, finely chopped For garnish.
- Paprika For garnish.
Instructions
Boiling the Eggs
- Place the eggs in a saucepan and cover them with cold water. Bring to a rolling boil over high heat. Cover, remove from heat, and let sit for 12 to 15 minutes.
Preparing the Bacon
- While the eggs are cooking, place bacon slices in a skillet over medium heat. Cook until crispy, about 5 to 7 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into small pieces.
Cooling and Peeling the Eggs
- Transfer the cooked eggs to a bowl of ice water and cool for about 5 minutes. Tap each egg on a hard surface to peel, under running water if necessary.
Preparing the Filling
- Cut each egg in half lengthwise and carefully remove the yolks into a mixing bowl. Set egg whites aside on a serving platter.
- Add mayonnaise, Dijon mustard, apple cider vinegar, half of the crumbled bacon, salt, and black pepper to egg yolks. Mash with a fork until creamy and well combined.
Filling the Egg Whites
- Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating a little swirl on top for presentation.
Garnishing
- Sprinkle remaining crumbled bacon over the filled eggs, then finish with chopped green onions and paprika.
Serving
- Chill the filled eggs in the refrigerator for about 15 minutes before serving.
Notes
Store unfilled egg whites in an airtight container for up to 2 days. For a lighter version, substitute mayonnaise with Greek yogurt.