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Bacon Deviled Eggs

Bacon Deviled Eggs

These Bacon Deviled Eggs offer a perfectly creamy center and a savory topping. The salty bacon balances the rich yolk, creating a combination of classic comfort and gourmet flair.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 halves servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 6-8 large pasture-raised eggs
  • 4 slices thick-cut baco
  • 1/2 cup avocado oil mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Smoked paprika
  • Fresh chives
  • Sea salt
  • Black pepper

Method
 

  1. Place eggs in a large pot, cover with water, boil and let sit for 12 minutes.
  2. Prepare an ice bath; transfer eggs to cool after sitting.
  3. Fry bacon until crispy, crumble after cooling.
  4. Peel eggs under running water, slice in half lengthwise.
  5. Mash yolks, mix with mayonnaise, mustard, and vinegar until smooth.
  6. Fold in half the bacon and chives; pipe back into egg whites.
  7. Garnish with remaining bacon, chives, and smoked paprika.

Notes

Use older eggs for easier peeling. Add bacon just before serving to maintain crunch.