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Crispy Classic Deviled Eggs with Bacon

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A delicious twist on classic deviled eggs featuring a crispy exterior, creamy tangy filling with Dijon mustard, and smoky crispy bacon topping. Perfect for parties and easy to prepare.

Ingredients

Scale
  • 12 large eggs (preferably free-range)
  • 1/4 cup mayonnaise (can substitute with Greek yogurt or avocado mayo)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (for garnish)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1 tablespoon chives, finely chopped (optional)
  • 1 tablespoon butter or olive oil (for crisping the egg whites)

Instructions

  1. Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover, turn off the heat, and let sit for 12 minutes to avoid overcooking.
  3. Immediately transfer eggs to a bowl of ice water and cool for at least 10 minutes to stop cooking and make peeling easier.
  4. Gently tap each egg to crack the shell and peel under cold running water.
  5. Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl and set the whites aside.
  6. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy. Adjust seasoning if needed.
  7. Heat butter or olive oil in a non-stick skillet over medium heat. Place egg white halves cut side down and cook for 1-2 minutes until lightly golden and crispy. Flip and warm the other side for 30 seconds. Remove and drain on paper towels.
  8. Fill each crisped egg white half with the yolk mixture using a spoon or piping bag, piling slightly for presentation.
  9. Sprinkle crumbled crispy bacon evenly over the filled eggs.
  10. Dust with smoked paprika and scatter chopped chives on top.
  11. Refrigerate the deviled eggs for at least 20 minutes before serving to let flavors meld and filling firm up.

Notes

Use eggs that are a few days old for easier peeling. Shock eggs in ice water immediately after boiling to stop cooking and ease peeling. Crisp egg whites over medium heat to avoid burning. Add extra mayo or vinegar if filling is too thick. For extra smooth filling, pass yolks through a fine mesh sieve before mixing. Store filled eggs in an airtight container in the fridge for up to 2 days; add bacon topping just before serving to maintain crispiness.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, party appetizer, easy appetizer, classic deviled eggs, smoky deviled eggs

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