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Crispy Classic Deviled Eggs with Bacon Topping

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A quick and easy recipe for deviled eggs topped with crispy bacon, perfect for parties and casual gatherings. The creamy yolk filling with mustard tang pairs perfectly with the smoky, crunchy bacon topping.

Ingredients

Scale
  • 6 large eggs, hard-boiled, peeled, and cooled
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices bacon, cooked until crispy and chopped finely
  • 1/4 teaspoon smoked paprika (optional)
  • Chives or green onions, finely sliced (optional)

Instructions

  1. Place 6 large eggs in a single layer in a medium pot. Cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover the pot and remove from heat. Let the eggs sit for 10-12 minutes.
  2. Transfer eggs to an ice bath immediately to stop cooking and cool for at least 5 minutes. Tap gently on a hard surface and peel under running water for easier shell removal.
  3. While eggs cool, cook 4 bacon strips in a skillet over medium heat until crisp (about 6-8 minutes). Transfer to paper towels to drain, then chop finely once cooled. Alternatively, microwave bacon strips between paper towels in short bursts until crispy.
  4. Slice peeled eggs in half lengthwise. Carefully remove yolks into a mixing bowl. Mash yolks with a fork until crumbly.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the yolks. Mix until smooth and creamy. Taste and adjust seasoning if needed.
  6. Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
  7. Sprinkle chopped crispy bacon generously over each deviled egg. Optionally, dust lightly with smoked paprika and add chopped chives or green onions for freshness.
  8. Refrigerate deviled eggs for at least 15 minutes before serving to let flavors meld and topping crisp up.

Notes

Use slightly older eggs (about a week old) for easier peeling. Do not overdo the mayonnaise to avoid runny filling. Cook bacon on medium heat to render fat slowly and keep it crispy. Assemble eggs shortly before serving to maintain bacon crispness. Store bacon separately if making ahead and add just before serving.

Nutrition

Keywords: deviled eggs, bacon, party appetizer, easy recipe, crispy topping, creamy filling, quick snack

Find it online: https://evabake.com/crispy-classic-deviled-eggs-with-bacon-topping-easy-recipe-for-parties/