Description
Rich and creamy deviled eggs filled with tangy yolk and crispy bacon, making for a delightful appetizer or brunch staple.
Ingredients
Base Ingredients
- 6 large large eggs (Use room temperature eggs for easier peeling.)
- 6 slices bacon (Cook until crispy.)
Filling Ingredients
- 3 tablespoons mayonnaise (For a creamy texture.)
- 1 tablespoon Dijon mustard (For tanginess.)
- 1 tablespoon apple cider vinegar (Brightens the flavor.)
- Salt and pepper to taste Salt and pepper (Season to your preference.)
Garnish
- Chopped chives (For garnish.)
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then letting them sit off the heat for 12 minutes.
- While the eggs are boiling, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
Filling the Eggs
- After the eggs are cool, peel them and cut in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks, and mix until smooth.
- Fold in half of the cooked bacon pieces into the yolk mixture.
- Spoon or pipe the yolk mixture back into the egg whites.
- Top with the remaining bacon pieces and chopped chives.
Serving
- Serve immediately or chill until ready to serve.
Notes
Store in a covered container in the fridge and consume within two days for best texture. Do not freeze as it alters the texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Brunch
- Cuisine: American