Bacon Deviled Eggs
These bacon deviled eggs have the classic, tangy, creamy filling we love, and the salty crunch of bacon making them even more irresistible. If you are making them for Easter, a family get-together, or a picnic, these are hands down the best bacon deviled eggs recipe you'll ever make.
Servings: 12 servings
Ingredients
- 12 large eggs
- 2 slices bacon, cooked and crumbled
- ⅓ cup mayo
- Dijon mustard
- 1 tablespoon sweet pickle relish
- ⅛ teaspoon cayenne pepper
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
- 1 tablespoon chives, garnish
- paprika, garnish
Instructions
- Boil and peel the eggs. My method for easy peel eggs is to bring a large pot filled half way with water to a boil. Lower the heat slightly and use a large slotted spoon or basket to carefully lower the eggs into the boiling water. Time for 14 minutes and once the timer goes off carefully remove the eggs to an ice bath. Once the eggs are cool enough to handle (not cold) tap the eggs all over on a counter to crack the shell and the shell will slip right off. Rinse the egg and pat dry with a paper towel.
- Slice each eggs in half lengthwise and removed yolks.
- Mash yolks with mayonnaise, Dijon mustard, relish, apple cider vinegar, cayenne, salt, and pepper.
- Pipe or spoon filling into egg whites. If you do not have a piping bag, you can easily make one with a plastic Ziplock bag and cut a small hole at one corner.
- Chill the eggs before garnishing so the bacon stays crispy.
- Garnish with crumbled bacon, chives, and dash of paprika and serve right away.