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Bacon Deviled Eggs

Bacon deviled eggs with creamy yolk filling and crunchy bacon shards. Boiled eggs are peeled, filled, and topped for a tidy, crisp bite in every half.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling/standing 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs and bacon
  • 12 large eggs Use large eggs for standard deviled-egg size.
  • 8 slices bacon Cook until crisp; reserve crumbled bacon and bacon shards.
Deviled egg filling
  • 0.5 cup mayonnaise For a creamy yolk base.
  • 1 tsp Dijon mustard Adds tang and depth.
  • 1 tsp apple cider vinegar Brightens the filling.
  • 0.25 tsp smoked paprika For smoky color and mild heat.
  • 0.125 tsp black pepper Season to balance the richness.
  • 1 fresh chives Garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Boil, stand, and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Crumble bacon and make the filling
  1. Cook the bacon until crisp. Finely crumble 4 slices and break the rest into 24 shards.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and the crumbled bacon until smooth.
Fill and garnish
  1. Pipe the filling into the egg whites. Visual cue: the filling should mound neatly in each half.
  2. Stand a bacon shard in each egg and sprinkle with fresh chives. Visual cue: chives should be evenly scattered over the top.

Notes

Pro tip: for neat filling and clean halves, chill the boiled eggs fully in the ice bath before peeling. Store assembled deviled eggs covered in the refrigerator up to 2 days; garnish with chives right before serving. Freezing is not recommended because the yolk filling texture can become watery after thawing. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the same seasonings and still piping for shape.