Go Back
Bailey

Deviled Eggs With Bacon

Deviled eggs with bacon are a simple and delicious appetizer that's perfect for any gathering - from Thanksgiving to Easter!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 eggs
Course: Appetizer
Cuisine: American
Calories: 68
Ingredients Method

Ingredients
  

  • 12 eggs large
  • 4 slices bacon
  • ⅓ cup mayonnaise
  • 1 teaspoon mustard powder
  • ½ teaspoon paprika
  • chives, garnish

Method
 

For The Eggs:
  1. Place eggs in a pot with cold water 1 inch above them. Bring to a rolling boil uncovered.
  2. As soon as a rolling boil begins, cover the pot and turn the stove heat off. Leave eggs on hot element for 13-14 minutes or until hard boiled.
  3. Remove from heat and immediately shock with cold water for 4-5 minutes to stop cooking and for easier peeling.
Assembly:
  1. Chop bacon and cook until crispy, about 5 minutes. Drain bacon on a paper towel. Reserve 2 tablespoons of bacon grease from pan in a small bowl.
  2. Slice eggs in half lengthwise with a sharp knife. Scoop out egg yolks and add to a mixing bowl. Use a fork to crumble the yolks finely.
  3. Add mayonnaise, mustard powder, paprika, and bacon grease to the yolk mixture. Mix until completely combined.
  4. Use a piping bag or spoon to add the yolk mixture back into the egg whites.
  5. Top deviled eggs with bacon crumbles, chives, and a sprinkle of paprika.