Southern Bacon Deviled Eggs
A delightful twist on the classic appetizer combining creamy deviled eggs with crispy bacon for a savory treat.
Ingredients
Main Ingredients
- 6 large large eggs Ensure eggs are fresh for the best flavor.
- 3 tablespoons mayonnaise Can substitute with Greek yogurt for a healthier twist.
- 1 tablespoon Dijon mustard Feel free to experiment with different types of mustard.
- ½ teaspoon white vinegar
- Salt and black pepper Add to taste.
- ¼ teaspoon smoked paprika Plus more for garnish.
- 3 slices bacon, cooked until crispy and finely chopped Adjust amount based on preference.
- Chives or green onions, for garnish Optional for extra color and flavor.
Instructions
Preparation
- Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice water bath to stop the cooking. Let sit for 5 minutes, then peel and slice in half lengthwise.
- Remove yolks and place in a bowl. Mash with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika until creamy and smooth.
Assembly
- Spoon or pipe the filling back into the egg whites. A piping bag gives a polished look, but a spoon works just as well.
- Top each egg with crumbled crispy bacon and a sprinkle of smoked paprika. Add chopped chives or green onions for extra color and flavor.
Serving
- Serve immediately or chill until ready to serve.
Notes
Serve these eggs on a platter for an eye-catching presentation. They can be prepared ahead of time by storing the filling separately from the egg whites a day in advance.