Deviled Eggs with Bacon
A nostalgic picnic favorite elevated with creamy yolks, tangy mayo, and crispy bacon, perfect for any season.
Ingredients
Main Ingredients
- 6 large large eggs Use large eggs for consistent yolk volume.
- 3 tablespoons mayonnaise Full-fat mayo gives the creamiest texture.
- 1 teaspoon Dijon mustard Adds gentle sharpness; substitute with whole-grain mustard for texture.
- Salt and pepper to taste
- 2 strips cooked bacon, crumbled Thick-cut bacon holds up better when crumbled.
- Paprika for garnish Use smoked paprika to underscore the bacon’s smokiness.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Cover and remove from heat, letting them sit for 12 minutes.
- Once cooked, place the eggs in an ice bath to cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Stir in crumbled bacon.
- Fill the egg whites with the yolk mixture.
- Sprinkle with paprika for garnish.
- Serve chilled.
Notes
For variations, add Sriracha for heat or use whipped cream cheese in place of mayonnaise. Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 2gCalories: 145kcalCarbohydrates: 1gProtein: 7gFat: 12gSaturated Fat: 3gSodium: 200mg
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