Description
These loaded deviled eggs take the familiar favorite and turn it into a rich, crunchy little treat. Smoky bacon folded into a silky, tangy yolk mixture plus a dusting of smoked paprika makes every bite feel special.
Ingredients
Scale
- 6 large eggs
- 4 slices thick-cut bacon, cooked until crisp and crumbled
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp granulated sugar
- Pinch of salt
- Pinch of freshly ground black pepper
- Smoked paprika, for sprinkling
- Fresh chives, finely chopped (optional, for garnish)
Instructions
- Put the eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring the water to a full boil over high heat. As soon as it boils, remove the pan from the heat, cover, and let the eggs sit for 10–12 minutes.
- Drain the hot water and plunge the eggs into an ice bath for about 5 minutes to halt cooking and make peeling easier.
- Peel the cooled eggs carefully, then slice each one lengthwise. Arrange the white halves on a serving platter.
- Scoop the yolks into a bowl and mash them with a fork until smooth.
- Stir in the mayonnaise, Dijon, apple cider vinegar, sugar, salt, and pepper until the filling is creamy and well blended.
- Fold most of the crumbled bacon into the yolk mixture, reserving a little for topping. Taste and tweak seasoning if needed.
- Using a spoon or a piping bag, fill each egg white cavity with the yolk mixture.
- Finish by sprinkling the reserved bacon over the eggs, adding a light dusting of smoked paprika, and scattering chives if using.
- Chill the platter for at least 30 minutes so the flavors settle before serving.
Notes
- Easier peeling: Slightly older eggs peel much cleaner than very fresh ones.
- Adjust to taste: Add more or less mayo and mustard to get your preferred creaminess and tang.
- Bacon texture: For maximum contrast, cook the bacon until very crisp before crumbling.
- Make ahead: You can keep the whites and filling separate in the fridge and assemble just before guests arrive to keep the whites from getting soggy.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg