Bacon Deviled Eggs

Name: Bacon Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 serving
Ingredients: 12 hard boiled eggs; 1/2 cup mayonnaise; 2 tablespoons heavy cream; 2 teaspoons yellow mustard; salt and pepper to taste; 1/4 teaspoon smoked paprika; 4 slices Bacon; 1/4 cup minced chives

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5.0

96 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
12
Calories
180 kcal
Course
Appetizer
Cuisine
American

Bacon Deviled Eggs

Benson Pickett

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These easy bacon deviled eggs are a classic recipe dressed up with the addition of bacon bits and chives. Plus learn my tricks for the best deviled eggs ever!

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Ingredients

Servings

12 hard boiled eggs peeled and cut in half
1/2 cup mayonnaise
2 tablespoons heavy cream
2 teaspoons yellow mustard
salt and pepper to taste
1/4 teaspoon smoked paprika
4 slices Bacon cooked and crumbled
1/4 cup minced chives

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Instructions

Separate the egg whites from the yolks. Place the yolks in the bowl of a food processor and place the whites on a serving tray.
Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; process until smooth.
Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each white.
Sprinkle smoked paprika over the eggs. Top with bacon and chives and serve.

Notes

I cook a few more eggs than necessary so if I have any issues with peeling, I've got some backups.
The easiest way to fill a deviled egg is with a pastry bag. I use a disposable pastry bag with a large star tip for perfect looking egg filling.
If you don't have a pastry bag, simply use a gallon sized plastic bag with one corner snipped off as a makeshift pastry bag.
Keep your bacon crumbles small so that they'll stick to the filling better.

Nutrition Information

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Calories 180kcal (9%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 198mg (66%) Sodium 180mg (8%) Potassium 77mg (2%) Vitamin A 305IU (6%) Calcium 27mg (3%) Iron 0.6mg (3%)