Deviled Eggs with Bacon Crumbles
15min
15min
5
175
Chef's Note
For the smoothest filling, make sure your eggs are completely cooled before peeling. If you want to make these ahead of time, prepare the eggs and filling separately, then assemble just before serving to maintain the best texture. For an extra special touch, use a piping bag with a star tip to fill the egg whites.
Tags
Ingredients
10 large eggs
4 slices bacon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives
Instructions
- 1
Place 10 large eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, remove the pan from heat, cover, and let sit for 10 minutes.
- 3
While eggs are cooking, cook 4 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain, then crumble into small pieces.
- 4
Prepare an ice bath. When eggs are done, transfer them to the ice bath and let cool for 5 minutes.
- 5
Peel the eggs carefully, then slice in half lengthwise.
- 6
Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
- 7
Mash the yolks with a fork until smooth. Add 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until creamy and smooth.
- 8
Spoon or pipe the yolk mixture back into the egg white halves.
- 9
Top each deviled egg with crumbled bacon pieces, a sprinkle of paprika, a tiny pinch of cayenne pepper, and some chopped fresh chives.
- 10
Refrigerate for at least 15 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
175
10g
1g
14g
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