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Four deviled egg halves topped with creamy yellow filling, diced bacon, chopped green onions, and a sprinkle of paprika, served in a black bowl on a light surface.

Deviled Eggs w/ Bacon

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Deviled eggs, upgraded. These are rich, creamy, and deeply satisfying thanks to crispy bacon bits, tangy mustard, and a hit of smoked paprika. Perfectly balanced with salt, fat, acid, and heat, all tucked into a tender egg white shell. They’re nostalgic, elevated, and impossible to eat just one.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American, Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 Eggs
Yolk Mixture
  • ¼ cup Kewpie mayo
  • 2-3 piece Bacon cooked and chopped
  • 1 ½ tsp White vinegar
  • 1 ½ tsp Yellow mustard
  • ¼ tsp Smoked Spanish paprika
  • Kosher salt and black pepper to taste
Garnish
  • 2-3 Chives thinly sliced
  • Bacon bits reserved from above

Equipment

  • Saucepan
  • Food processor
  • Zip-top bag

Method
 

Eggs
  1. Place eggs in a single layer in a saucepan and cover with cold water.
  2. Bring to a boil over medium heat. Once boiling, reduce to low, cover, and cook for 1 minute. Remove from heat and let sit covered for 14 minutes.
  3. Drain and rinse eggs under cold water for 1 minute.
Assembly
  1. Crack and peel eggs under cold running water. Pat dry, then slice each egg in half lengthwise. Separate yolks into a food processor bowl; arrange whites on a serving plate.
  2. To the yolks, add mayo, vinegar, mustard, salt, pepper, smoked paprika, and a few bacon bits. Process until smooth, about 30 seconds.
  3. Transfer mixture to a zip-top bag. Cut a small tip off one corner and pipe the filling into each egg white half evenly.
  4. Garnish with sliced chives, remaining bacon bits, and a sprinkle of smoked paprika. Serve immediately.

Notes

Storage: Keep in an airtight container in the fridge for up to 2 days. For the best texture, you can also make the filling ahead and pipe it into the whites just before serving so they don't get watery.

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