Million Dollar Bacon Deviled Eggs (Print-Friendly Version)
Classic deviled eggs get a savory update with crispy bacon, smooth yolks, Dijon mustard, and a tangy touch. Perfect for spring brunches or summer picnics, this bacon-studded appetizer is one to keep handy.
# Ingredients You’ll Need:
→ Eggs
01 -
6 large eggs
→ Filling
02 -
3 tablespoons mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
1 teaspoon apple cider vinegar
05 -
1/2 teaspoon sugar
06 -
Pinch of salt
07 -
Pinch of black pepper
→ Garnish
08 -
4 strips thick-cut bacon, cooked and crumbled
09 -
Smoked paprika, to taste (optional)
10 -
Chopped chives, to taste (optional)
# How to Make It:
01 -
Arrange eggs in a single layer in a saucepan and cover with cold water by 1 inch.
02 -
Bring the water to a rolling boil over high heat.
03 -
As soon as the water reaches a boil, remove the saucepan from heat, cover, and let eggs stand for 10 to 12 minutes.
04 -
Drain hot water and transfer eggs to an ice bath for 5 minutes to halt cooking.
05 -
Gently peel the cooled eggs and slice each in half lengthwise.
06 -
Scoop out the yolks into a medium bowl, and arrange egg whites on a platter.
07 -
Thoroughly mash yolks with a fork until very smooth.
08 -
Add mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper to the mashed yolks. Stir until creamy and fully blended.
09 -
Spoon or pipe the yolk mixture evenly into each egg white half.
10 -
Top each deviled egg with crumbled bacon and, if desired, a sprinkle of smoked paprika and chopped chives.
# Extra Suggestions:
01 -
For clean edges, wipe the knife between each egg cut. For extra flavor, cook bacon until crisp and blot dry before crumbling.