Deviled Eggs have always been a staple at our family gatherings. There’s just something about that perfect blend of creamy yolks, tangy mustard, and a little kick of heat that gets me every time. But you know what takes them to the next level? Bacon. That salty, crispy goodness is the perfect addition to the classic deviled egg.
I can still remember the first time my Aunt Mabel brought her famous Deviled Eggs With Bacon to our annual Fourth of July barbecue. The moment she placed that platter on the table, the entire backyard lit up with excitement. Everyone practically sprinted to get their hands on those little flavor bombs. I’ll never forget my cousin Tommy, who at the time was only about 5 years old, shoving an entire egg into his mouth and then proceeding to dance around the yard, cheeks bulging, absolutely euphoric. It was a sight to behold, I tell ya.
From that day on, Deviled Eggs With Bacon became the must-have dish for any family get-together. Aunt Mabel’s recipe was a closely guarded secret, but I always knew there was something special about the way she prepared them. The eggs were perfectly cooked, the filling was creamy and well-balanced, and the crispy bacon on top just tied the whole thing together in the most delicious way.
Well, I’m here to let you in on the secret. This Deviled Eggs With Bacon recipe is the real deal, and it’s about to become your new go-to. Trust me, once you try these bad boys, there’s no going back.
Why This Deviled Eggs With Bacon Recipe Will Become Your Go-To
The Secret Behind Perfect Deviled Eggs With Bacon
The key to making the best Deviled Eggs With Bacon is all about the technique. It’s not enough to just hard boil some eggs, mash up the yolks, and call it a day. No, no, no. You’ve gotta pay attention to the little details to really take these eggs to the next level.
First off, I swear by the “steaming” method for hard boiling the eggs. It results in the most perfectly cooked, easy-to-peel eggs every single time. And the bacon? Well, you can’t just toss some pre-cooked bacon on top and call it a day. No, you’ve gotta render that bacon until it’s crispy and caramelized, then crumble it up and mix it right into the yolk filling. Trust me, that extra step makes all the difference.
Essential Ingredients You’ll Need
- Eggs – You’ll need a dozen large eggs for this recipe. Make sure they’re fresh and at room temperature for the best results.
- Mayonnaise – This is the base of the creamy yolk filling. Go for a high-quality mayo that’s not too tangy.
- Dijon Mustard – Just a couple teaspoons adds the perfect zing to balance out the richness.
- Hot Sauce – A few dashes of your favorite hot sauce (I like Cholula) gives these Deviled Eggs With Bacon a little kick.
- Salt and Pepper – To season the filling and bring all the flavors together.
- Bacon – You’ll need 6-8 slices of crispy, crumbled bacon to top these bad boys off.
Step-by-Step Deviled Eggs With Bacon Instructions
Preparing Your Deviled Eggs With Bacon
Alright, let’s get cooking! This Deviled Eggs With Bacon recipe is super easy to make, and the total time from start to finish is just about 30 minutes. You’ll need a few basic tools – a large pot for steaming the eggs, a bowl for the filling, and a piping bag or small spoon for assembling.
1- Start by carefully placing the eggs in a steamer basket set over a pot of simmering water. Steam the eggs for 12 minutes, then immediately transfer them to an ice bath to cool completely. This steaming method helps the eggs peel like a dream.
2- Once the eggs are cooled, gently peel them and cut each one in half lengthwise. Carefully scoop out the yolks and transfer them to a medium bowl.
3- Add the mayonnaise, Dijon mustard, hot sauce, salt, and pepper to the bowl with the yolks. Mash and mix everything together until the filling is smooth and creamy.
4- Grab a piping bag (or just use a small spoon) and pipe or scoop the yolk filling back into the egg white halves. You want to fill them up nice and high.
5- In a skillet over medium heat, cook the bacon until it’s crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain, then crumble it up.
6- Sprinkle the crumbled bacon over the top of the filled deviled eggs. Garnish with a light dusting of paprika if desired.
Pro Tips for Success
The key to perfect Deviled Eggs With Bacon is all about the little details. Make sure you steam the eggs instead of boiling them – it makes them so much easier to peel. And don’t skimp on the bacon! Render it until it’s super crispy before crumbling it on top.
Another pro tip? Let the eggs sit for at least 30 minutes before serving. This allows the flavors to meld and the filling to set up nicely. Trust me, your guests will be fighting over the last one!
Serving and Storing Your Deviled Eggs With Bacon
Perfect Pairings for Deviled Eggs With Bacon
Deviled Eggs With Bacon are the ultimate crowd-pleasing appetizer. They’re perfect for potlucks, barbecues, holiday gatherings – you name it. Serve them up with a crisp white wine or an ice-cold beer for the ultimate flavor combo.
If you really want to take things up a notch, try pairing the Deviled Eggs With Bacon with a fresh, crunchy salad or some roasted veggies. The creamy, savory filling pairs beautifully with bright, acidic flavors.
Storage and Make-Ahead Tips
The great thing about Deviled Eggs With Bacon is that they can be made in advance. Simply prepare the eggs and filling, then store them separately in the fridge for up to 3 days. When you’re ready to serve, just pipe the filling into the whites and top with the crumbled bacon.
If you’ve got any leftovers (which is unlikely, let’s be real), you can store the Deviled Eggs With Bacon in an airtight container in the fridge for 3-4 days. Just be sure to keep the filling and whites separate to prevent sogginess.
Variations and Dietary Adaptations for Deviled Eggs With Bacon
Creative Deviled Eggs With Bacon Variations
While the classic Deviled Eggs With Bacon is always a hit, you can definitely get creative with different flavor combinations. Try adding a sprinkle of smoked paprika, a teaspoon of horseradish, or a bit of finely chopped dill to the filling.
For a seasonal twist, you could swap out the regular bacon for crispy prosciutto or chopped up chorizo. Or top the Deviled Eggs With Bacon with a little caviar or chopped chives for an extra fancy touch.
Making Deviled Eggs With Bacon Diet-Friendly
If you’re watching your carbs or trying to keep things lighter, don’t worry – you can still enjoy Deviled Eggs With Bacon. Simply swap out the mayonnaise for plain Greek yogurt, and use a sugar-free hot sauce. For the bacon, opt for turkey bacon or choose a lower-sodium variety.
You can also make these Deviled Eggs With Bacon vegan by using a plant-based mayo and skipping the bacon altogether. Top them with crispy chickpeas or roasted mushrooms instead for a delicious meatless option.
Frequently Asked Questions
Q: Can I use hard boiled eggs instead of steaming them?
A: You can, but I really recommend the steaming method. It results in perfectly cooked, easy-to-peel eggs every single time. Boiled eggs can sometimes be tricky to peel without losing chunks of the whites.
Q: How do I get the yolks super smooth and creamy?
A: The key is to mash the yolks really well before adding the other ingredients. You can use a fork, a potato masher, or even a food processor to get them silky smooth. Just be sure not to overmix once you’ve added the mayo and seasonings.
Q: Can I make Deviled Eggs With Bacon ahead of time?
A: Absolutely! The filling and egg whites can be prepared separately up to 3 days in advance. Just pipe the filling into the whites and top with crumbled bacon right before serving.
Q: How many Deviled Eggs With Bacon should I plan per person?
A: As a general rule, plan for 2-3 deviled eggs per person as an appetizer. Of course, that can vary depending on your crowd and if they’re being served as part of a larger spread.
Q: What if the filling is too thick or too thin?
A: If the filling seems too thick, just add a bit more mayo or a splash of water and mix until it reaches the desired consistency. If it’s too thin, add a bit more yolk or a sprinkle of paprika to thicken it up.
Deviled Eggs With Bacon
- Total Time: 5
- Yield: 24
Description
These Deviled Eggs With Bacon are a classic, crowd-pleasing appetizer that come together in just 5 minutes. The creamy, savory filling is perfectly balanced with the salty, crispy bacon topping for an irresistible bite-sized treat.
Ingredients
– 12 hard boiled eggs
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 4 slices cooked bacon, crumbled
Instructions
1. 1. Peel the hard boiled eggs and cut them in half lengthwise.
2. 2. Carefully remove the yolks and place them in a medium bowl.
3. 3. Add the mayonnaise, Dijon mustard, paprika, salt, and black pepper to the bowl with the yolks. Mash and stir until the mixture is smooth and creamy.
4. 4. Spoon or pipe the yolk mixture back into the egg white halves.
5. 5. Top each deviled egg with a sprinkle of crumbled bacon.
6. 6. Refrigerate until ready to serve.
Notes
For the best flavor, use freshly cooked and crumbled bacon. You can also add a sprinkle of chopped chives or parsley on top for extra color and flavor.
- Prep Time: 5
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Conclusion
There you have it, folks – the ultimate Deviled Eggs With Bacon recipe that’s sure to impress. Trust me, once you try this version, you’ll never go back to the basic deviled eggs again. The creamy, tangy filling paired with that crispy, salty bacon is an unbeatable flavor combo.
So what are you waiting for? Gather up those ingredients and get to work. I can practically smell the bacon sizzling already! And don’t forget to let me know how your Deviled Eggs With Bacon turn out. Tag me on social media and share your creations. Enjoy!
