Bacon Deviled Eggs

If you ask me what my husband’s favorite appetizer is, without doubt, it will be Deviled Eggs. Then you top it off with bacon: well, what else can anyone ask for? Right?

This recipe combines your classic flavors of deviled eggs, and tops it off with crunchy bits of bacon. But, here is the best part: the eggs are just the carrier of any type of combination or flavors or toppings you may want to experiment with! Imagine hosting a cute party with friends, and you lay out a lot of different topping options, and everyone can make their own version of deviled eggs! Yum and fun!

So here we go, let’s enjoy a wonderful recipe that will be just the inspiration for many get togethers to enjoy.

Recipe Card

Servings: 10 |

Time: 20 minutes

  • 20 large eggs

    ¾ cup mayonnaise

    1 tbsp yellow mustard

    3 tbsp sweet relish

    4 dashes tabasco sauce (or your favorite hot sauce)

    ½ tsp salt

    ½ tsp black pepper

    TOPPINGS

    3 slices of diced cooked bacon

    paprika

    1. In a heavy pot full of water, place the eggs and bring to a boil. Boil for 7 minutes.

    2. Take the eggs out, let them cool down until able to handle and peel them.

    3. Cut them in half (longwise). Using a spoon, remove the yolk of each half and place them in a medium bowl. And set the whites aside on your plating dish.

    4. Using a fork, mash the yolks, add the mayonnaise, mustard, relish, tabasco sauce, and season with salt and pepper. Mix well, until you achieve a smooth consistency.

    5. Place the yolk mixture in a large plastic self close bag, get the air out of it, and cut ½” off one of the bottom corners, as to make a piping bag.

    6. Pipe the mixture inside the whites halves.

    7. Sprinkle with paprika and the cooked bacon.

    • If you want a milder flavor, you can substitute the mustard for dijon mustard.

    • Can adjust the hot sauce content to make it milder or spicier.