Deviled Eggs with Bacon
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Deviled Eggs with Bacon offer a perfect blend of creamy, tangy, and smoky flavors in a classic bite-sized appetizer. Enhanced with crispy bacon and a hint of smoked paprika, these eggs are quick to prepare, make-ahead friendly, and guaranteed crowd-pleasers for any occasion from casual brunches to elegant gatherings.
Ingredients
Instructions
Place eggs in a pot and cover with cold water by one inch. Bring to a rapid boil, then turn off heat and cover the pot. Let the eggs sit for 12 minutes. Transfer immediately to an ice bath to cool and make peeling easier.
Slice peeled eggs lengthwise and carefully remove the yolks. In a bowl, mash yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
In a skillet over medium heat, cook bacon strips until crisp. Drain on paper towels, then crumble into small pieces.
Fill each egg white half with the yolk mixture using a spoon or piping bag for a neat finish. Evenly sprinkle crumbled bacon on top and finish with a pinch of smoked paprika for color and flavor.
Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld and to serve them cold.
Nutrition
- Serving Size
- 2 deviled egg halves
- Calories
- 140 calories
- Sugar Content
- 0.5g
- Sodium Content
- 280mg
- Fat Content
- 12g
- Saturated Fat Content
- 4g
- Unsaturated Fat Content
- 7g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 1g
- Fiber Content
- 0g
- Protein Content
- 6g
- Cholesterol Content
- 180mg
