Appetizers and Sides/ Recipes

Deviled Eggs with Bacon

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These Deviled Eggs with Bacon are unlike any other deviled egg. They are so addicting! They have a combination of salty bacon and a slight hint of something sweet that always has people asking what in the world is in them.

I have had so many people tell me that they never liked deviled eggs until they had these. Take these to your next gathering and you will be amazed at how many people rave about them!

Here’s your ingredient list:

  • 12 boiled eggs (I always make 14 in case any of them crack or get ruined in the pot)
  • 1 tsp baking soda
  • 5 tbsp mayonnaise
  • 1 tsp white vinegar
  • 2 tbsp white sugar
  • 1 tbsp yellow mustard
  • 1/4 tsp salt
  • 8 slices of cooked bacon (chopped)

The first thing you’ll want to do is boil your eggs. This recipe makes 24 deviled egg halves (so 12 whole eggs) but I always boil 14 eggs in case one breaks in the pot. (If none of them break, you get an extra couple deviled eggs to taste test! 🙂 ) Put your eggs in a large pot and cover with room temperature water. Add 1 tsp of baking soda to the pot. This helps the eggs peel easier when they’re done.

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Set your pot on the stove, cover it, and turn the heat on high. As soon as the eggs come to a heavy boil, take them off of the heat and set a timer for 14 minutes.

While your eggs are cooking, Get a large bowl and fill it with water and ice. This is where you’ll put your eggs after your timer goes off.

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Now this part I’m about to explain will make your life a lot easier when it comes to peeling the eggs. After you’ve had the eggs in the water for a couple minutes (so that they are cool enough to touch), take each one and crack the bottom (the fatter end). I just hit it on the counter. It doesn’t have to be a hole, but just crack it so the cold water can seep in and expand the shell off of the egg. Then put them back into the water for at least 15 minutes. I’ve actually left mine over night and they’ve been fine. So if you’re short on time, you can boil your eggs the night before.

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I don’t have any special technique for peeling the eggs, I just peel mine under running water starting at that bottom crack that you made. The baking soda, and the cold water make these a breeze to peel.

See…perfectly peeled eggs!

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Now you will want to cook your bacon. You really can do this before or after the eggs. It doesn’t matter. They both take the same amount of time. You can actually do the bacon the night before as well, saving even more time…you’re welcome! 🙂

You can cook your bacon however you like but I’ll share my favorite way to cook bacon. I never make bacon on the stove anymore. I don’t like cleaning up splatters or babysitting a pan of bacon. The easiest and least messy way to do this is in the oven.

I line a baking sheet with aluminum foil and place a cooling rack on top. The rack lets the bacon grease drop off and allows the bacon to get crispy.

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Place your pan in a cold (not preheated) oven and set the temperature to 400 degrees and set your timer for 15-20 minutes. You’ll want the bacon to be crisp but not over-done.

Once you’re bacon is done, drain on paper towels to absorb the grease (I forgot to take a picture of this part…oops!). Once your bacon is cool enough to touch, chop it all into small pieces. By the way, If you’re looking for a great all-purpose knife. This Calphalon knife is the one that I use for almost everything. I actually own 3 of them. They stay sharp forever and they are the perfect size for every-day kitchen jobs!

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After you’ve chopped your bacon, you will want to cut your peeled eggs in half. Make sure you wipe your knife in between each egg so you don’t transfer the yolk all over the whites of your eggs.  By the way…your eggs should never have a gray ring around them…that means they are over-cooked. So how’s this for a perfectly cooked egg!

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Now grab a medium sized bowl and pop in your egg yolks and combine the rest of your ingredients: the mayo, vinegar, sugar, salt, mustard, and your chopped bacon. (Side note: save 2 tbsp of your chopped bacon for the garnish)

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Now combine all of this together with a fork. You’ll want to make sure that you thoroughly smash all of those yolks to make the mixture creamy and not lumpy. The only lumps should be the bacon.

After you’ve combined all of your ingredients,  you can either place it all in a zip-top bag an store it in the fridge for the next day or you can go ahead and stuff your eggs if you’re ready to serve. I don’t like to store the completely made deviled eggs over night because they get smushed and the color changes a little bit.

Now about stuffing the eggs…you can do this a few different ways, You can do what I do and just use a zip-top bag with the corner snipped off, you can use a fancy piping tip, or you can just use a spoon. Either way is fine. I just feel like the bag is the easiest and least messy way and these Deviled Eggs with Bacon are so good, no one will care if you didn’t take the time to make a fancy swirl.

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Once you’ve filled your eggs, top each one with a little pinch of bacon. And that’s it! You have now made the best deviled eggs ever! Let me know what you think!

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BACON Deviled Eggs
Servings: 24 Deviled Egg Halves
Ingredients
  • 12 eggs
  • 1 tsp baking soda
  • 5 tbsp mayonnaise
  • 2 tbsp white sugar
  • 1 tsp white vinegar
  • 2 tbsp yellow mustard
  • 1/4 salt
  • 8 slices cooked and chopped bacon
Instructions
  1. Add your eggs to a large pot and fill with room temperature water and 1 tsp baking soda
  2. Place your covered pot on the stove on high heat.
  3. When the water comes to a heavy boil, remove the covered pot from the heat, and set the timer for 14 minutes.
  4. After the 14 minutes, remove the eggs and place them in a bowl of ice water.
  5. Once the eggs are cool enough to touch, crack the bottom of each egg to allow water to penetrate the shell.
  6. Place the eggs back in the ice water for about 15 minutes then peel and slice in half.
  7. Cook your bacon using your method of choice and chop finely.
  8. Combine the mayonnaise, salt, sugar, vinegar, mustard, egg yolks, and bacon (reserving 2 tbsp for garnish) until smooth and creamy.
  9. Fill each egg with your mixture and garnish each with a pinch of bacon.

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