Deviled Eggs (With Bacon)

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It’s a picnic and potluck staple, appetizer fav, and party platter must

I mean, who hasn’t seen deviled eggs at a party/ Get-together? Deviled eggs are a loved (and sometimes hated) food. For my family, they are a must. A favorite for my oldest, husband, and even myself.

So what exactly is a Deviled Egg?

Well… to be a sort of dictionary about it… a deviled egg is a hard-boiled egg that has been shelled, cut in half, and filled with a mixture made from the egg yolk with other ingredients of your choice.

Apparently, the history of recipes for hard-boiled eggs stuffed with herbs, cheese, and raisins has been found in cooking texts of medieval European cuisine. But don’t quote me on that… I can’t guarantee that knowledge to be fact.

Successful Deviled Eggs – The Tips and Tricks We Use

I have found that the key to successful deviled eggs is a few key steps.

• cooking your eggs for a perfect amount of time so they are not too dry. You can accomplish this in a couple of ways…

1. (My way) Wait for the water to reach a gentle boil. Gently lay the eggs in the water with a slotted spoon/spider. Cook for about 9 min.
2. (My husband’s way) Use an egg cooker

• Whether you use method one or two, then lay in an ice bath immediately once the timer/cooker beeps. Peel, once they’re cool enough to touch but still warm (this prevents the dreaded difficult egg shelling).
• Dill is a must. I generally tend to use dill relish, but just simply adding fresh dill adds a delightful freshness to it.
• Bacon and Chives add color and flavor. I started adding the bacon because, everything is better with bacon but tastes amazing and everyone that has had my eggs, now adds bacon to their eggs as well (I mean… can you blame them?).
• Cayenne Pepper can be switched to Paprika (more traditional) but I love heat, so I use cayenne.
• Mayo can be switched for Greek yogurt to add a little more tang and make it a little more healthy.

My version is very simple and is mostly a “to taste” recipe, with starting amounts. That’s the great thing about deviled eggs. you can adjust things to your liking! More salt? less salt? Maybe you want it creamier so you cook it to more of a soft boil, and use less mayo. Whatever you like! My recipe is how I make them, but that doesn’t mean you can’t adjust as needed. Do you!

Need more party dishes?

Here are a few other recipes I like to serve for my parties, BBQ’s, and Picnics.

• Taco Dip
• Crab Rangoon
• Salsa Fresca
• Patatas Bravas with Remoulade Dipping Sauce
• Meatballs in Morel Cream Sauce
• Cowboy Caviar

Did you try it, have questions?

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It’s always wonderful to see loved ones coming together over delicious food. 

Deviled Eggs

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• Total Time: 25 minutes
• Yield: 8 people 1x

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Description

Deviled eggs are picnic and party classic, and this one is sure to become your go-to recipe! It’s easy, tastes great, and involves BACON!

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Ingredients

Units USM Scale 1x2x3x

• 11 hard-boiled eggs
• 1 tbsp heavy cream
• 1/3 cup mayo (You could also use greek yogurt instead)
• 2 teaspoons dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons dill relish
• Salt (to taste)
• Pepper (to taste)
• 6 slices bacon (coarsely chopped)
• Paprika (or Cayenne Pepper)
• Chopped Green Onion (or Chives)

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Instructions

1. Cook the eggs (you can do this in a pot or in an egg cooker. whichever you prefer) – see notes for some suggestions on cooking
2. Halve the eggs and remove the yolk. I’m a hands-on girl, so I tend to pull it out with my fingers, but you can also gently spoon them out.
3. Put all the yolks in a bowl and add the mayo, mustard, relish, and heavy cream. Blend with a hand mixer.
4. Add the garlic & onion powder. Then add salt and pepper (start light, you can always add more). Mix, then taste and add more of anything you need.
5. Spoon the filling back into the whites. (If you want to get fancy you can fill a pipping bag with a star tip and pipe the filling. But make sure it’s a WIDE star tip. The relish makes this a bit “chunky”).
6. Top the eggs with a sprinkle of paprika (Cayenne Pepper), bacon pieces, and Chopped Green Onions (Chives)

Notes

I have found that the key to successful deviled eggs is a few key steps.

• cooking your eggs for a perfect amount of time so they are not too dry. You can accomplish this in a few ways…

1. (My way) Wait for the water to reach a gentle boil. Gently lay the eggs in the water with a slotted spoon/spider. Cook for about 9 min.
2. (My husband’s way) Use an egg cooker

• Whether you use method one or two, then lay in an ice bath immediately once the timer/cooker beeps. Peel, once they’re cool enough to touch but still warm (this prevents the dreaded difficult egg shelling).
• Dill is a must. I generally tend to use dill relish, but just simply adding fresh dill adds a delightful freshness to it.
• Bacon and Chives add color and flavor. I started adding the bacon because, everything is better with bacon but tastes amazing and everyone that has had my eggs, now adds bacon to their eggs as well (I mean… can you blame them?).

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 1
• Sodium: 309
• Fat: 22
• Saturated Fat: 6
• Carbohydrates: 2
• Fiber: 0.1
• Protein: 11
• Cholesterol: 273

Nutritional Facts:

The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

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