Million Dollar Bacon Deviled Eggs
Creamy, tangy, and loaded with crunchy bacon, these deviled eggs are a party snack that impresses guests and travel well to potlucks.
Ingredients
Main Ingredients
- 6 large large eggs Best if using eggs that are 5-7 days old for easier peeling.
- 4 slices thick-cut bacon Crisp and crumble before mixing with yolk.
- 3 tablespoons mayonnaise Use full-fat for best texture.
- 1 teaspoon Dijon mustard Adds tanginess.
- 1 teaspoon white vinegar Or substitute with lemon juice.
- Salt and freshly ground black pepper To taste.
- Chives, finely sliced For garnish.
Instructions
Preparation
- Place eggs in a single layer in a pot and cover with cold water by about 1 inch.
- Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 10 minutes.
- Immediately transfer eggs to an ice-water bath for at least 5 minutes to stop cooking and make peeling easier.
Cooking Bacon
- Meanwhile, cook bacon in a skillet over medium heat until crisp. Transfer to paper towels and crumble when cool. Reserve a few crumbles for garnish.
Mixing Filling
- Slice eggs lengthwise and remove yolks into a medium bowl. Place whites on a serving tray.
- Mash yolks with mayonnaise, Dijon, white vinegar, salt, and pepper until smooth. Taste and adjust seasoning.
- Fold most of the crumbled bacon into the yolk mixture, keeping a handful for topping.
Assembling
- Spoon or pipe the yolk-bacon mixture into the egg white halves.
- Garnish with chives and the reserved bacon crumbles. Serve immediately.
Notes
Serve these chilled or at cool room temperature. Pairs well with crisp pickles, a simple green salad, or on a charcuterie board. For a light lunch, serve alongside chicken bacon avocado lettuce wraps and sliced tomatoes.