Classic Deviled Eggs with Crispy Bacon for Unforgettable Parties

Experience the irresistible flavors of Classic Deviled Eggs with Crispy Bacon, perfect for unforgettable parties.

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Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings: 6 eggs

Course: Appetizers

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

6 large Eggs Use older eggs for easier peeling.
2 tablespoons Mayonnaise Can substitute Greek yogurt for a lighter option.
1 teaspoon Dijon Mustard Provide a tangy kick; yellow mustard works for milder flavor.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.

For the Topping

4 slices Crispy Bacon Omit for a vegetarian option.
to taste Paprika Try smoked paprika for extra depth.

Equipment

Medium Pot
skillet
Mixing bowl
ice bath

Method

Cooking Steps

Place 6 large eggs in a medium pot, cover with cold water, and bring to a boil.
Reduce heat to low and let simmer for 10–12 minutes.
Transfer the eggs to an ice bath for 5–10 minutes to cool.
Cook 4 slices of bacon in a skillet until crispy, then crumble.
Peel eggs, slice in half, and mix yolks with mayonnaise, mustard, salt, and pepper.
Spoon yolk mixture back into egg white halves, top with bacon and paprika.

Nutrition

Serving: 1eggCalories: 120kcalCarbohydrates: 2gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 186mgSodium: 180mgPotassium: 63mgVitamin A: 270IUCalcium: 56mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days. Assemble just before serving to keep bacon crispy.

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