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a wide horizontal platter of deviled eggs topped with crispy bacon crumbles and a dusting of paprika, arranged on a white ceramic tray over a pale linen tablecloth, natural light, shallow depth of field, landscape orientation

Deviled Eggs with Bacon

Mustard and mayonnaise yolk filling is piped into halved eggs and topped with crispy bacon bits.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 4 slices bacon cooked and crumbled
  • 1 pinch paprika for garnish
  • salt and pepper to taste

Method
 

  1. Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat for 12 minutes.
  2. Transfer eggs to an ice bath, peel, and slice in half lengthwise.
  3. Pop the yolks into a bowl and mash with mayonnaise, Dijon, vinegar, salt, and pepper until smooth.
  4. Spoon or pipe the filling back into the egg white halves.
  5. Top each with crumbled bacon and a dusting of paprika.

Notes

Make the filling a day ahead and pipe just before serving so they stay fresh.