Bacon Deviled Eggs
Submitted by happyzhangbo
Bacon deviled eggs with crumbled crispy bacon, scallions, and mustard folded into creamy yolks. A 10-minute classic picnic appetizer that adds smoke and salt to the traditional deviled egg.
YIELD
8 servingsPREP
5 minCOOK
5 minREADY
4⅕ hrsThree strips of bacon are all it takes to turn classic deviled eggs into something people genuinely fight over at the buffet. The bacon cooks until shatteringly crisp in a skillet, drains on paper towels, and crumbles fine enough to fold seamlessly into the yolk mixture.
The base stays simple: mashed yolks from eight hard-boiled eggs, a slick of light mayo, Dijon or yellow mustard, and thinly sliced scallions for a fresh, oniony bite. Salt and pepper to taste. The crumbled bacon goes in at the end, distributing smoke and salt through every pipe-worthy spoonful.
Scoop or pipe into the hollow egg-white halves and dinner party snack is ready. These hold covered for up to 4 hours, so make them before guests arrive and forget about them until it’s time to pass the platter.
Pro Tips
- Cook the bacon until truly crisp. Floppy bacon turns chewy and rubbery inside the filling. Properly crisp bacon stays crunchy even after chilling.
- Drain the bacon on paper towels, not a rack. You want bacon crumble, not bacon grease, going into the filling.
- Pipe the filling with a star tip for a prettier look. A zip-top bag with the corner snipped works just as well if you don’t have pastry bags.
- Sprinkle a little extra bacon on top before serving. It adds visual interest and signals the flavor immediately.
Variations
- Stir in a tablespoon of sharp cheddar or a spoonful of sour cream for extra richness.
- Add a pinch of smoked paprika or a dash of hot sauce for more kick.
- Swap regular bacon for maple or peppered bacon for a flavor variation.
Ingredients
Directions
In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.
Transfer to paper towels to drain.
When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.
Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.
Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
Serve immediately or cover and chill up to 4 hours.
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