The devil is in the details: Elevate this classic appetizer to gourmet status with this Bacon Deviled Eggs Recipe.
Deviled eggs have been around for over 100 years, but unlike many other party appetizers that go in and out of fashion, they never seem to go out of style… and for good reason! They’re inexpensive and easy to make, they present beautifully, and, most importantly, they’re delicious! The name originates from the flavors originally added to the yolks to give them a little zip (the original recipes often calling for a little cayenne or hot sauce), and since Europeans at the time called anything spicy “deviled,” the name stuck.
This recipe takes the classic American breakfast combo of eggs and bacon and reimagines it into an elegant finger food that is sure to be the hit of your next gathering. I don’t know about you, but as a party guest, when a host serves deviled eggs, it automatically makes the get-together classier.
What kind of eggs should I use for my bacon deviled eggs?
Any eggs will work for this recipe. Pasture-raised eggs have more flavor and a brighter-colored yolk, which can kick the presentation value up a notch. They can be expensive, though, and adding a pinch of turmeric to the yolk mixture can achieve the same effect.
If you’re feeling adventurous, there are other commonly available egg types you can try. Duck eggs are bigger, have larger yolks, and a much richer flavor. Quail eggs are small and elegant and make for a much easier single-bite appetizer when you’re in more formal company. But don’t worry, chicken eggs will always work!
How do I store leftovers?
Deviled eggs are best prepared fresh. If you made too much, keep the leftover bacon, yolk filling, and whites in separate airtight containers in the fridge, where they’ll keep for 1 day. Leftover assembled deviled eggs will still be safe to eat the next day, but they might not look as appetizing. Deviled eggs do not freeze well because of texture, but leftovers (if you have any) make a killer egg salad for sandwiches!
Serving suggestions
Hosting a get-together and looking for other delicious appetizers to serve along with these deviled eggs? Try these succulent Cocktail Meatballs which are always a hit, or add an Italian touch to your spread with a plate of Caprese Skewers. For an elegant touch, add these delicate Crab Puffs.
Want to try other deviled egg recipes? Seafood lovers will appreciate these tasty Shrimp Deviled Eggs. For a change of pace (and a lot of happy guests!), this Deep-Fried Deviled Eggs Recipe is a must-try!
Ingredients
- 6 eggs
- 2 ounces or 2 strips of bacon diced
- 1 tablespoon brown sugar
- 1/4 cup mayonnaise
- 2 tablespoons chopped dill pickles and juice
- 1/2 teaspoon Dijon or grainy mustard
- Salt and pepper to taste
- 1 teaspoon smoked paprika divided
- 1 tablespoon chives thinly sliced to garnish
Instructions
- Fill a small saucepan with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until the yolks are hard. Once ready, remove from the saucepan and carefully place in an ice bath.
- Heat a nonstick frying pan on medium heat. Place your bacon in the pan and occasionally stir with a spatula to cook evenly, about 5 minutes. Once golden on the edges, remove from heat and add brown sugar to caramelize. Stir until evenly coated and place bacon bits in a small bowl.
- Peel your boiled eggs and cut them in half lengthwise. Remove the yolks with a spoon and place them in a large bowl. Place the whites on a serving plate.
- In the large bowl, add mayonnaise, dill pickles and juice, mustard, half the paprika, and salt and pepper. Mix until well combined.
- Begin spooning your deviled egg mixture into the eggs. Garnish with bacon, paprika, and chives.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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