What could be more delightful than the classic breakfast pairing of crispy bacon and perfectly cooked eggs? We’re taking that iconic duo and transforming it into an unforgettable appetizer with these extraordinary Deviled Eggs with Bacon. This recipe marries the creamy, tangy richness of traditional deviled eggs with the irresistible smoky, salty crunch of bacon, creating a dish that’s not just a crowd-pleaser but a guaranteed plate-emptier at any gathering. Prepare to elevate your appetizer game and introduce a new favorite to your culinary repertoire.
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For those who adore deviled eggs, this bacon-infused version offers a sensational twist. If you enjoy exploring unique flavor profiles, be sure to also try our vibrant Asian Deviled Eggs or the zesty kick of Spicy Southwestern Deviled Eggs. But for an immediate journey into savory, creamy, and crispy perfection, these bacon deviled eggs are calling your name!
Deviled Eggs with Bacon: A Match Made in Culinary Heaven
Certain food combinations are simply iconic, etched into our memories and culinary traditions. Think of the comforting harmony of peanut butter and jelly, the perfect duo of cookies and milk, or the hearty embrace of biscuits and gravy. These pairings resonate because they offer a balanced, satisfying experience that’s greater than the sum of their parts. In the realm of breakfast, few duos are as universally adored and inherently delicious as eggs and bacon. It’s a staple for a reason, offering a savory start to the day that rarely disappoints.
While my personal breakfast preference often leans towards a sunny-side-up egg complemented by a crispy strip of bacon, these Deviled Eggs with Bacon have undeniably stolen my heart. And here’s a secret: they’re not just for breakfast anymore. (Though, honestly, why haven’t I considered deviled eggs for breakfast before? It’s genius!)
This deviled egg recipe begins with many familiar traditional ingredients, but it embraces a slightly more assertive touch of mustard. For me, that extra tangy kick is an absolute delight. However, if your taste buds prefer a milder profile, you can easily reduce the mustard quantity and compensate with a touch more mayonnaise for increased creaminess. The beauty of deviled eggs lies in their adaptability, allowing you to fine-tune flavors to your exact preference.
However, there’s one ingredient you simply cannot compromise on: the bacon. It’s the undeniable star that elevates these deviled eggs from a classic to a spectacular creation. The salty, smoky, and crispy bacon bits woven throughout the creamy yolk filling, and sprinkled on top, provide an unparalleled depth of flavor and a crucial textural contrast. It’s the element that makes this recipe truly stand out.
Whether you’re planning for a festive spring brunch, a summer barbecue, a holiday feast, or simply seeking a remarkable appetizer to impress your guests, these Deviled Eggs with Bacon are an absolute must-add to your recipe list. They are sophisticated yet comforting, familiar yet exciting, promising to be the first dish to vanish from any spread.
The Enduring Charm of Deviled Eggs and The Magic of Bacon
Deviled eggs have long been a quintessential appetizer, gracing tables at potlucks, family picnics, and holiday celebrations for generations. Their enduring popularity stems from their simple elegance, creamy texture, and the delightful burst of tangy, savory flavor in every bite. But what if we told you that this beloved classic could be made even better? Enter: bacon.
The addition of bacon to deviled eggs isn’t just an extra ingredient; it’s a transformative touch. Bacon brings a trifecta of desirable qualities: intense smokiness, a perfect saltiness, and an undeniable crispy texture. These elements complement the creamy, rich yolk filling and the tender egg white in ways that elevate the entire dish. The smoky notes of bacon add a layer of complexity that balances the tang of mustard and relish, while its saltiness enhances all the other flavors.
Moreover, the textural contrast is key. The smooth, velvety filling finds its perfect counterpart in the tiny, crunchy pieces of bacon, creating an exciting mouthfeel that keeps you coming back for more. This isn’t merely a deviled egg; it’s a culinary experience designed to delight. Imagine serving these at your next brunch, a game day party, or as an elegant starter for your Easter or Thanksgiving dinner. They are guaranteed to be a conversation starter and a memorable highlight of your meal.
Beyond their exceptional flavor, Deviled Eggs with Bacon are also incredibly versatile. They can be dressed up for formal events or kept casual for backyard barbecues. They’re easy to prepare in advance, transport well, and appeal to a wide range of palates, making them the ultimate go-to appetizer when you want to impress without stress.
Mastering the Ingredients for Your Deviled Eggs with Bacon
Creating these delightful Deviled Eggs with Bacon is straightforward, especially when you understand the role each ingredient plays. Here’s a detailed look at what you’ll need and how to select and prepare each component for optimal flavor and texture:
- Bacon (8 oz): This is truly the star. I recommend dicing the bacon into small pieces *before* cooking. This method ensures that each piece cooks evenly and crisps up beautifully, making it easier to incorporate into the filling and pipe later. You can pan-fry the bacon in a skillet over medium-high heat until it reaches your desired crispiness, or for a less messy alternative, bake it on a parchment-lined baking sheet at 400°F (200°C) until golden and crisp. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat and cool. For piping, aim for very fine crumbles.
- Large Boiled Eggs (12): The foundation of our recipe. Achieving perfectly cooked, easy-to-peel hard-boiled eggs is crucial. My preferred method is using an Instant Pot, as it consistently yields eggs that peel effortlessly. If using the stovetop method, place eggs in a single layer in a pot, cover with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer them to an ice bath to cool completely. Cold eggs peel significantly better, reducing the chance of tearing the whites. Older eggs (about a week old) also tend to peel more easily than very fresh ones.
- Prepared Yellow Mustard (3 tablespoons): This classic condiment provides the essential tangy, piquant flavor that defines deviled eggs. While standard yellow mustard works wonderfully, don’t be afraid to experiment. A good quality Dijon mustard can add a more sophisticated, slightly spicier note, or a grainy mustard can introduce a pleasant textural element. Adjust the quantity to your liking; if you prefer less tang, simply reduce the amount.
- Pickle Relish (2 tablespoons): Relish contributes both sweetness and acidity, balancing the richness of the yolks and mayonnaise. Most recipes call for sweet pickle relish, which offers a delightful counterpoint. However, if you prefer a less sweet and more savory flavor, dill pickle relish is an excellent choice. Feel free to use whichever best suits your palate.
- Grated Onion (2 tablespoons): To infuse a subtle onion flavor without the harshness or crunch of raw onion chunks, finely grated onion is key. I highly recommend using a microplane grater to achieve an almost liquid-like consistency. This ensures the onion flavor is evenly distributed throughout the filling and won’t overpower the other ingredients. If you don’t have a microplane, finely mincing the onion will also work.
- Mayonnaise (2 tablespoons): Mayonnaise is the binder and primary source of creaminess in the yolk filling. I strongly prefer full-fat mayonnaise for its rich flavor and velvety texture. While Miracle Whip can be used, it has a distinctly sweeter and tangier flavor profile, so you may need to adjust other seasonings if you opt for it.
- Paprika (1 teaspoon): Traditionally used for a dash of color and a mild flavor, sweet paprika is a classic choice. For an added layer of smoky depth that complements the bacon beautifully, consider using smoked paprika. It’s a simple swap that introduces a gourmet touch and enhances the overall savory profile.
- Hot Sauce (A few dashes): A small amount of hot sauce adds a subtle background heat and a layer of complexity without making the eggs overtly spicy. Use your favorite brand and adjust the amount according to your preference for heat. Even a few dashes make a difference.
- Salt and Pepper: Essential for proper seasoning! Remember that the egg whites themselves are unseasoned, so the yolk filling needs to be flavorful enough to carry the entire deviled egg. Taste the mixture and adjust salt and freshly ground black pepper as needed. You might find you need to “overseason” the filling slightly to achieve the perfect balance in the finished product.
- Chopped Chives (for garnish): While optional, fresh chopped chives add a beautiful pop of vibrant green color, a hint of mild oniony freshness, and a delicate herbal note that cuts through the richness of the egg and bacon. They brighten both the flavor and appearance. Finely chopped fresh parsley or dill are also great alternatives.
Expert Tips for Perfect Deviled Eggs with Bacon
Making truly outstanding Deviled Eggs with Bacon involves a few tricks of the trade that can elevate your results from good to magnificent. Here are some expert tips to ensure your deviled eggs are always a hit:
- Strategic Make-Ahead Preparation: To minimize stress, especially when entertaining, you can prepare components of this recipe in advance. Hard-boiled eggs, once cooled and peeled, can be stored in an airtight container in the refrigerator for up to a week. The yolk filling, without being piped into the whites, can also be made up to 3 days in advance and stored in a covered bowl in the fridge. However, for the freshest taste and best texture, I highly recommend filling the egg whites no more than a few hours before serving. This prevents the filling from drying out, forming a crust, or the egg whites from becoming rubbery.
- Embrace Customization – Taste as You Go: This recipe is a fantastic blueprint, but the true artistry of deviled eggs lies in adjusting the flavors to your preference. Consider the quantities of mustard, relish, and hot sauce as suggestions. Love a spicier kick? Add more hot sauce or a pinch of cayenne. Prefer a sweeter profile? Increase the sweet relish or add a tiny bit of sugar. A more savory palate might appreciate an extra grind of black pepper or a dash of Worcestershire sauce. Always taste the yolk mixture before piping and tweak seasonings until it’s perfectly balanced to your liking. Remember, the goal is deliciousness that suits *your* taste.
- The Art of Easy Peeling: The bane of many deviled egg makers is stubborn egg shells. The secret to effortless peeling is simple: ensure your hard-boiled eggs are thoroughly cold. After cooking, immediately plunge them into an ice bath for at least 10-15 minutes. This rapid cooling helps the egg white contract, creating a small air pocket between the egg and the shell membrane, making it much easier to remove. Gently tap the entire egg on a hard surface to create many small cracks, then roll it between your palms before peeling under cool running water.
- Calculating Serving Sizes for Your Guests: When planning for a party, a good general guideline is to estimate at least one whole egg per person (which means two prepared halves). However, in my experience, if your family or guests are anything like mine, that number often gets thrown out the window as these irresistible appetizers tend to vanish at an alarming rate! If deviled eggs are one of many appetizers, you might get away with slightly less per person, but it’s always better to have a few extras.
- Elevate Your Garnish Game: While reserving some cooked, diced bacon and fresh chopped chives for garnish is perfect, you can take your presentation a step further. For a more elegant touch, cook an extra slice or two of bacon specifically for presentation, cutting it into neat small wedges or artful crumbles. A light dusting of smoked paprika not only adds visual appeal but also a lovely aromatic layer. For an unexpected twist, a tiny drizzle of sriracha or a sprinkle of finely minced jalapeño can add a burst of color and a subtle heat.
- Optimal Storage for Leftovers: Any leftover Deviled Eggs with Bacon should be promptly transferred to an airtight container and refrigerated. Proper storage is crucial to maintain freshness and prevent the eggs from absorbing other odors in the fridge. When stored correctly, they will remain delicious for 2-3 days, though they seldom last that long once discovered!
More Irresistible Easter and Spring Recipes
Deviled Eggs with Bacon are a fantastic start to any festive table, but why stop there? If you’re planning a holiday meal or a delightful spring gathering, consider these other wonderful recipes to complement your spread and impress your guests:
- Easter Basket Scotcheroos: A sweet, crispy, and colorful treat perfect for the season.
- Classic Hot Cross Buns: Fragrant, spiced buns ideal for Easter breakfast or tea.
- Creamy Scalloped Potatoes: A rich and comforting side dish that pairs well with any main course.
- Festive Easter Egg Marshmallow Truffles: A fun and easy dessert that kids and adults alike will adore.
- Sweet and Spicy Ham Glaze Recipe: The perfect glaze to make your holiday ham unforgettable.
- Easy Creamy Baked Asparagus: A simple yet elegant vegetable side, ideal for spring.
- Homemade Lion House Rolls: Soft, fluffy, and utterly delicious dinner rolls to complete your meal.
Essential Tools for Making These Deviled Eggs with Bacon
Having the right kitchen tools can significantly streamline the process and enhance your enjoyment of making these delicious deviled eggs:
- Instant Pot: As previously mentioned, my personal secret weapon for perfect hard-boiled eggs is the Instant Pot. It consistently delivers eggs that are easy to peel, saving you precious time and frustration.
- Microplane Grater: To achieve the super-fine, almost liquid consistency for the grated onion, a microplane grater is an invaluable tool. It ensures the onion flavor is perfectly integrated without any unwanted chunks.
- Piping Bag and Tips: For a professional, beautiful presentation, a piping bag fitted with a large open star tip allows for elegant swirls and precise filling. If you don’t have one, a sturdy freezer-grade Ziplock bag with a corner snipped off makes for an excellent impromptu piping bag.
- Deviled Egg Platter: While not strictly necessary for the recipe itself, serving your Deviled Eggs with Bacon on a dedicated deviled egg platter not only adds to the aesthetic appeal but also helps keep your delicate appetizers secure and neatly arranged.
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Deviled Eggs with Bacon
Deborah Harroun
15
15
24
egg halves
Appetizer
American
Pin
What could be better than bacon and eggs? These Deviled Eggs with Bacon add salty bacon to a traditional deviled egg recipe for an appetizer that will disappear off the plate.
Ingredients
- 8 oz bacon
- 12 large boiled eggs
- 3 tablespoons prepared yellow mustard
- 2 tablespoons pickle relish
- 2 tablespoons grated onion
- 2 tablespoons mayonnaise
- 1 teaspoon paprika
- A few dashes of hot sauce
- Salt and pepper
- Chopped chives for garnish
Instructions
- Dice the bacon, then cook in a medium skillet over medium-high heat until it is crisp. Transfer to a paper towel lined plate and allow to cool.
- Peel the eggs and slice in half lengthwise. (I also like to cut them the short way sometimes just to switch things up!) Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Use a fork to break up the yolks. Add in the mustard, relish, grated onion, mayonnaise, paprika, and hot sauce. Stir in the bacon, reserving a bit for garnishing. Taste and season with salt and pepper.
- Transfer the mixture to a large ziplock bag or a piping bag fitted with a large open tip. If using a ziplock bag, cut the corner off of the bag. Pipe the filling into the eggs.
- Garnish the eggs with the reserved bacon and chopped chives.
- Serve immediately or refrigerate until ready to serve.
Recipe Notes:
Adapted from The Rachael Ray Show
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
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