Delicious Deviled Eggs with Crispy Bacon

5 — Votes 3 votes

These deviled eggs with bacon take your classic recipe to a whole new level with the addition of dijon mustard, bacon, and chives.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings: servings

Author: Cassy Joy Garcia

1 dozen eggs hard-boiled
¼ cup mayonnaise
¼ cup dijon mustard
4 ounces bacon cut into small pieces, fried until crispy, then chopped into small bits
1 tablespoon fresh chives chopped (plus a few more for garnish)
1 tablespoon fresh lemon juice
¼ teaspoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon pepper

Slice your hard-boiled eggs in half lengthwise and remove the yolk to a separate bowl (if using a food processor, add the yolks to the food processor container).
To the bowl with the egg yolks, add the mayo, dijon mustard, smoked paprika, salt, pepper, and lemon juice.
If using a food processor, process on high until the egg yolk mixture is fully combined and smooth. If using a masher or fork, mash until the ingredients are combined and as smooth as possible.
Transfer your blended yolk mixture to a bowl and fold in the chives.
Spoon your blended yolk mixture to a piping bag (or plastic ziploc bag with a corner cut off) and pipe the mixture into the egg halves.
Garnish. Top your eggs off with your bacon dust and chopped chives.
Serve and enjoy!

Tips for Peeling Hard-Boiled Eggs:

Chill your eggs in an ice bath for at least 15 minutes.
Peel your eggs over the sink (with a bowl in the sink for your shells) and use a running faucet to wash away any stray shell fragments.
Tap the egg on a hard surface to crack the shell and peel from that point.
If you get to a sticking point, gently slide a spoon between the shell and the egg to separate.

Pro Tips for the Best Deviled Eggs

Use a food processor - to blend your egg yolk filling (vs. mashing). This will give you the smoothest, restaurant-style filling texture.
Use a piping bag - to pipe the filling into the eggs. A star tip makes for a really fun decorative pattern. Don’t have a piping bag? No problem, a heavy-duty plastic ziploc bag also does the trick!
Use older eggs - hear me out, I know you can’t beat the flavor of a super fresh egg, but older eggs are actually best for hard-boiling and the easiest to peel (resulting in the smoothest, cleanest eggs). Eggs that are between 1-2 weeks old are ideal.