Bacon Deviled Eggs are a delicious, easy, classic deviled egg recipe that tastes gourmet but is as simple to make as eggs and bacon.
Course Appetizer
Cuisine American
Prep Time 5 minutesminutes
Cook Time 2 hourshours22 minutesminutes
Total Time 2 hourshours27 minutesminutes
Servings 4servings
Calories 904kcal
Author Tristin Rieken
Ingredients
6largeeggs
3tablespoonsmayonnaise
1teaspoonvinegarapple cider or other
1teaspoonDijon mustard
¼teaspoonWorcestershire sauce
2slicesbacon
salt and pepper
1tablespooncilantro leavesoptional, fresh, or parsley or chives
Instructions
Cover eggs with 1 inch water in a saucepan. Bring to rolling boil over high heat. Cover and boil for 2 minutes then turn of heat and allow to sit covered for 10 minutes.
When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Drain eggs then add to ice water. Let sit for 15 minutes. Peel before using.
Meanwhile cook bacon slices until crispy. Drain on paper towels then chop or crumble into bacon bits.
Halve eggs lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain or run through a fine mesh sieve so that they are smooth and fluffy. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Then add mustard, vinegar, and Worcestershire.Stir to combine and season to taste with salt and pepper.
Using a piping bag fitted with a star attachment pipe deviled egg filling into egg white halves and top with crumbled bacon bits. Serve and leave out for no longer than 2 hours at room temperature. Or transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.