Go Back

Bacon Deviled Eggs

These Bacon Deviled Eggs are packed with savory goodness and a creamy texture, perfect for parties, potlucks, or just a tasty snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large large eggs Fresh eggs are better for easier peeling.
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard Adds a zesty kick.
  • 1/4 cup cooked bacon, finely chopped Feel free to use turkey bacon or a vegetarian alternative.
  • 1 tablespoon fresh chives, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil the eggs: Place them in a pot covered with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
  2. Prepare an ice bath: After the time’s up, drain the eggs and plunge them into the ice bath for 5 minutes.
  3. Cut & scoop: Once cool, slice each egg in half lengthwise, and scoop out the yolks into a bowl.
Mixing and Filling
  1. Mix: Mash the yolks until smooth, then mix in mayonnaise and Dijon mustard. Fold in bacon and chives, seasoning with salt and pepper to taste.
  2. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
  3. Garnish: Add extra bacon and chives on top, then chill before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. For added flavor, try sriracha, pickles, or make a vegan version with avocado.