Bacon Deviled Eggs
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Bacon Deviled Eggs
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 12 large eggs
- 1 pound thick-cut bacon, cooked and crumbled, reserving some for garnish
- ½ cup (116 g) mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- jalapeño pepper, chopped for garnish
Instructions
- In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
- Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg).
- Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
- Place the cooked eggs in an ice bath and let cool for about 5 minutes.
- Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
- Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl.
- Mash the yolks with a fork and then add bacon (reserve some for garnish), mayonnaise, mustard, apple cider vinegar, and salt.
- Using a wire whisk blend the mixture together.
- Spoon or pipe the yolk mixture into each egg white well.
- Sprinkle with jalapeno and reserved bacon and serve or refrigerate.
Nutrition Information
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Calories
141kcal
(7%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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