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Crispy Bacon Deviled Eggs: Best Friendsgiving Snack

crispy bacon deviled eggs - featured image

A crowd-pleasing appetizer featuring hard-boiled eggs filled with a creamy yolk mixture and topped with shatteringly crisp bacon crumbs. Perfect for autumn gatherings and easy to prepare.

Ingredients

Scale
  • 12 large eggs
  • 12 slices thick-cut bacon
  • 1/2 cup mayonnaise (real, such as Duke’s or Hellmann’s)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped chives
  • Crostini or mini baguettes (optional)

Instructions

  1. Fill a large saucepan with water and bring to a rolling boil. Gently lower eggs into the water, reduce heat to a simmer, and cook for 12-13 minutes.
  2. Prepare an ice bath with cold water and ice cubes. Transfer cooked eggs to the ice bath and let sit for at least 10 minutes to cool completely.
  3. Preheat oven to 400°F (200°C). Lay bacon strips on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway, until dark golden brown and crispy. Let cool slightly, then crumble into fine crumbs.
  4. Peel the cooled eggs under running water. Slice each egg in half lengthwise and scoop out the yolks into a bowl.
  5. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
  6. Pipe or spoon the yolk mixture back into the egg white halves.
  7. Sprinkle the crispy bacon crumbs generously over the filling.
  8. Garnish with chopped chives and serve immediately, optionally on toasted crostini.

Notes

Older eggs peel easier than fresh ones. Do not overcook eggs to prevent green rings. Taste the filling before adding extra salt as bacon is salty. Store egg whites and filling separately in the fridge for up to 2 days; fill just before serving to maintain bacon crunch.

Nutrition

Keywords: deviled eggs, bacon, friendsgiving, appetizer, easy recipe, party food, autumn recipes, gluten-free option