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Bacon Deviled Eggs

Bacon deviled eggs pair smooth, tangy yolk filling with crisp crumbled bacon and a dusting of paprika. The eggs are cooked, filled, topped, and chilled before serving.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling and chilling 25 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt
  • 0.125 tsp black pepper
For the topping
  • 4 bacon slices
  • 0.25 tsp paprika

Equipment

  • 1 10-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a medium saucepan and cover with 1 inch of cold water.
  2. Bring to a boil over medium-high heat.
  3. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
  5. Peel and halve the eggs lengthwise.
Make the filling
  1. Remove the yolks and mash them in a bowl with the mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
  2. Spoon the filling evenly into the egg-white halves.
Cook and add the topping
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
  3. Sprinkle the eggs with the bacon and paprika.
  4. Refrigerate for at least 20 minutes before serving.

Notes

For the smoothest filling, mash the yolks thoroughly before adding the other filling ingredients. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. For a pork-free option, use turkey bacon.