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Cozy Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving deviled eggs - featured image
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These deviled eggs bring all the warm, familiar flavors of Thanksgiving into one perfect, two-bite package. The combination of smoky bacon, fresh sage, and creamy filling is next-level comfort food.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 tablespoon pickle brine
  • 1 tablespoon fresh sage, finely chopped
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • Fresh chives, chopped, for garnish

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover the pot, remove from heat, and let sit for exactly 10 minutes. While they sit, prepare an ice bath. Transfer the eggs to the ice bath and let cool for 5 minutes.
  2. Cook the bacon: While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small bits. Set aside a tablespoon for garnish.
  3. Peel and halve the eggs: Gently tap each egg on the counter to crack the shell, then peel under cold running water. Pat dry with a paper towel. Slice each egg in half lengthwise and carefully pop out the yolks into a medium bowl. Arrange the egg white halves on your serving platter.
  4. Make the filling: Mash the yolks with a fork until they resemble fine crumbs. Add the mayonnaise, Dijon mustard, yellow mustard, pickle brine, chopped sage, smoked paprika, and cayenne (if using). Mix until smooth and creamy. Taste and season with salt and pepper.
  5. Fold in the bacon: Gently stir in most of the crumbled bacon, reserving some for garnish. The mixture should be thick but pipeable. If it seems too stiff, add a tiny splash of pickle brine or milk.
  6. Fill the eggs: Transfer the filling to a piping bag (or ziplock bag with the corner snipped). Pipe a generous swirl into each egg white half.
  7. Garnish and serve: Sprinkle the reserved bacon bits on top, then add a few chopped chives and a tiny sage leaf for color. A light dusting of smoked paprika over the whole platter looks beautiful. Serve immediately or refrigerate until ready.

Notes

For easiest peeling, use eggs that are at least a week old. If making ahead, keep filling and whites separate until just before serving to prevent soggy whites. For a vegetarian version, skip the bacon and add 1 teaspoon smoked paprika and a pinch of liquid smoke to the filling.

Nutrition

Keywords: deviled eggs, Thanksgiving, bacon, sage, appetizer, holiday, easy

Find it online: https://evabake.com/cozy-thanksgiving-deviled-eggs-with-crispy-bacon/