Bacon Deviled Eggs: The Ultimate Recipe for a Crowd-Pleasing Appetizer

Prepare the Eggs: Place eggs in a large saucepan in a single layer. Cover with cold water (about 1 inch above eggs). Bring to a rolling boil over high heat, then remove from heat. Cover and let stand for 12 minutes. Prepare an ice bath. Drain hot water and transfer eggs to the ice bath. Cool completely (10-15 minutes). Peel eggs.

Prepare the Bacon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bacon slices in a single layer. Bake for 15-20 minutes, or until crispy. Drain excess grease on paper towels. Crumble bacon.

Make the Filling: Halve the peeled eggs lengthwise. Remove yolks and place in a medium bowl. Mash yolks until smooth. Add mayonnaise, Dijon mustard, and white vinegar. Season with salt and pepper. Mix well until smooth and creamy. Add about two-thirds of the crumbled bacon to the filling and mix gently. Taste and adjust seasoning.

Fill and Garnish: Fill egg whites with the filling using a spoon or piping bag. Sprinkle with paprika and remaining crumbled bacon. Garnish with chives (optional).

Chill: Cover and chill in the refrigerator for at least 30 minutes before serving.