Southern Bacon Deviled Eggs
A delightful twist on a classic dish, these Southern Bacon Deviled Eggs combine creamy yolk filling with crispy bacon for a crowd-pleasing appetizer that's perfect for any occasion.
Ingredients
For the eggs
- 12 large large eggs Make them fresh and room temperature for easy peeling.
For the filling
- 6 slices thick-cut bacon Cooked until crisp and chopped (substitute turkey bacon for a leaner option).
- 1/2 cup mayonnaise Use light mayo or plain Greek yogurt for a healthier option.
- 2 teaspoons Dijon mustard Brightens the filling (substitute yellow mustard for milder tang).
- 1 teaspoon apple cider vinegar Balances richness.
- 1/4 cup finely chopped chives or green onions For freshness.
- 1/2 teaspoon smoked paprika Amplifies the smoky vibe (use regular paprika if preferred).
- Salt and freshly ground black pepper To taste.
- Optional: a pinch of cayenne for heat, a sprinkle of crispy fried shallots for crunch.
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool.
- Cook the bacon: While the eggs cook, crisp the bacon in a skillet over medium heat or bake on a sheet at 400°F until golden. Drain on paper towels and chop into small pieces.
- Peel and halve the eggs: Gently tap and roll each egg to crack the shell, then peel under running water if needed. Slice lengthwise and scoop yolks into a medium bowl; set whites on a serving platter.
Assembly
- Make the filling: Mash the yolks with a fork and mix with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until velvety. Fold in most of the chopped bacon and chives, reserving a little for garnish.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white halves. Garnish with remaining bacon, chives, and an extra dusting of smoked paprika.
- Serve chilled or at room temperature.
Notes
For a tangy crunch, mix in finely chopped pickles or a touch of pickle brine. Adjust the mayo-to-yolk ratio to control creaminess; less mayo, firmer filling.