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Oh, deviled eggs! They just *scream* party, don’t they? And when you kick them up a notch with smoky, crispy bacon? Pure magic! These deviled eggs with bacon are honestly my go-to for pretty much any get-together, from Easter brunch to a casual summer picnic. I just love how that creamy yolk filling gets a little savory crunch from the bacon. It reminds me so much of my mom’s parties growing up – there was always a platter of something delicious and comforting, and these deviled eggs totally fit that bill. They’re so easy to whip up, you’ll wonder why you ever made them any other way!
- Why You'll Love These Deviled Eggs with Bacon
- Gather Your Ingredients for Deviled Eggs with Bacon
- Step-by-Step Guide to Making Deviled Eggs with Bacon
- Tips for Perfect Deviled Eggs with Bacon
- Ingredient Notes and Substitutions for Deviled Eggs with Bacon
- Serving and Storing Your Deviled Eggs with Bacon
- Frequently Asked Questions about Deviled Eggs with Bacon
- Estimated Nutritional Information
Why You’ll Love These Deviled Eggs with Bacon
Seriously, what’s not to love?
- They’re SO incredibly easy to make – like, seriously quick!
- That creamy filling mixed with salty, crispy bacon? Pure perfection.
- They’re the ultimate crowd-pleaser for any party, potluck, or holiday.
- You can totally dress them up or down, depending on the occasion.
Gather Your Ingredients for Deviled Eggs with Bacon
Alright, let’s get down to business! You’ll just need a few simple things for these amazing deviled eggs with bacon. Make sure you’ve got:
- 12 large eggs, already hard-boiled and peeled
- 6 slices of bacon, cooked until it’s super crisp and then nicely crumbled
- 1/4 cup of good old mayonnaise
- 1 tablespoon of Dijon mustard – it adds just the right zip!
- 1 teaspoon of white vinegar
- A little salt and freshly ground black pepper, just to taste
- And a tiny sprinkle of paprika for that classic pretty finish on top
Step-by-Step Guide to Making Deviled Eggs with Bacon
Okay, so making these incredible deviled eggs with bacon is actually a breeze! Once you’ve got your eggs boiled and peeled, the rest just falls into place. It’s one of those recipes where you get a ton of “wow” for hardly any effort, and that’s my favorite kind!
Preparing the Egg Whites
First things first, grab your perfectly hard-boiled and peeled eggs. You want to cut them in half lengthwise. A sharp paring knife works best for this! Gently scoop out all those lovely yellow yolks and set them aside in a separate bowl. Then, carefully arrange the egg white halves on your serving platter. Try not to wiggle them too much so they stay put!
Creating the Creamy Yolk Filling
Now for the creamy magic! Take those scooped-out yolks and really mash them up with a fork. You want them nice and smooth, no big lumps allowed! Then, add in your mayonnaise, that zippy Dijon mustard, and the touch of white vinegar. Stir it all together really well until it’s super creamy and looks like a dreamy, dreamy yellow spread. Give it a little taste, add a pinch of salt and pepper if you think it needs it – you’re the boss!
Assembling and Garnishing Your Deviled Eggs with Bacon
Time to put it all together! You can spoon the yolk mixture back into those pretty egg white halves, or if you’re feeling fancy, spoon it into a piping bag with a star tip. It looks so professional! Once they’re filled, generously sprinkle that crumbled, crispy bacon all over the top. Oh, and a little dusting of paprika just finishes them off perfectly, giving them that classic pop of color. They’re almost too pretty to eat… almost!
Tips for Perfect Deviled Eggs with Bacon
Catherine here! You know, even simple recipes like these deviled eggs with bacon have a few little tricks that make all the difference. My culinary training really taught me the importance of the little things, and these tips will help you nail these every single time. First off, for perfectly cooked eggs that peel like a dream, I love to use a colander to gently lower my eggs into boiling water, then let them cool in an ice bath. It sounds fussy, but it really helps prevent those stubborn shells! And for the bacon? Make sure it’s truly crispy before you crumble it – nobody wants chewy bacon bits on their elegant deviled eggs!
Ingredient Notes and Substitutions for Deviled Eggs with Bacon
A few little notes on these ingredients for your deviled eggs with bacon, just to make sure they’re extra special! I really like using a good, full-fat mayonnaise here; it makes the filling so rich and luscious. If you don’t have Dijon mustard, a little bit of yellow mustard will work in a pinch, though the Dijon gives it a lovely depth. And while bacon is key, if you wanted to try a different flavor twist, some finely chopped crispy prosciutto or even some chives would be delicious additions too!
Serving and Storing Your Deviled Eggs with Bacon
These deviled eggs with bacon are best served chilled, they just have that perfect delightful bite that way! I love to get them all assembled on a pretty platter and set them out for folks to grab. If you happen to have any leftovers (which is pretty rare in my house!), just pop them into an airtight container and keep them in the fridge. They’ll stay perfectly delicious for about two days. Honestly, they’re so good, you might not even *need* to store them!
Frequently Asked Questions about Deviled Eggs with Bacon
Got questions about whipping up these fantastic deviled eggs with bacon? I’ve got you covered!
Can I make these ahead of time?
Oh, absolutely! In fact, I think they’re even better if you make them a day ahead. Just assemble the eggs as usual, but maybe hold off on the final bacon and paprika sprinkle until you’re ready to serve. That way, the bacon stays super crispy! They’ll keep beautifully covered in the fridge.
What’s the best way to boil eggs for deviled eggs?
My favorite trick for perfectly cooked eggs that peel like a dream is to start them in cold water. Place your eggs in a pot, cover them with about an inch of cold water, and bring it to a rolling boil. Once it’s boiling, cover the pot, turn off the heat, and let them sit for about 10-12 minutes. Then, plunge them into an ice bath! This stops the cooking and makes peeling so much easier. No more frustration!
How long do deviled eggs with bacon last?
These tasty appetizers are best enjoyed within a couple of days. Just be sure to store them in an airtight container in the refrigerator. If you want them to be extra-special for a party, I’d recommend making them the day before for the best texture and flavor. They’re pretty addictive, though, so you might not have any leftovers!
Why are my deviled eggs a little watery?
That usually happens if there’s too much moisture in the egg whites, or if the yolk mixture is a bit too thin. Make sure you drain your eggs really well after they’ve been in the fridge, and try not to add too much liquid (like mayo or vinegar) to the yolks, especially if your yolks are already quite moist. Getting that bacon super crisp also helps avoid any sogginess!
Estimated Nutritional Information
Just a little heads-up, these deviled eggs with bacon are a real treat! Keep in mind that the nutritional details can vary a bit depending on the exact brands you use and how crispy you cook your bacon. These numbers are just a good ballpark estimate per serving, which is about two deviled egg halves.
- Calories: Around 70 kcal
- Fat: About 6g
- Protein: Around 3g
- Carbohydrates: Roughly 1g
Deviled Eggs with Bacon
A classic deviled egg recipe enhanced with the savory crunch of bacon, perfect for any gathering.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 24 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 large eggs
- 6 slices bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Instructions
- Halve the hard-boiled eggs lengthwise.
- Gently scoop out the yolks and place them in a medium bowl.
- Arrange the egg whites on a serving platter.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, and white vinegar to the mashed yolks.
- Stir until the mixture is well combined and creamy.
- Season with salt and pepper to your liking.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each deviled egg with crumbled bacon.
- Garnish with a sprinkle of paprika.
Notes
- For best results, use fresh eggs.
- Cook bacon until very crisp before crumbling.
- You can pipe the filling for a more elegant presentation using a piping bag with a star tip.
- Store deviled eggs covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0.5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg