Bacon Deviled Eggs
Bacon deviled eggs are creamy with a tangy twist and a delicious crispy sprinkling of bacon.
Servings: 12 servings
Equipment
Ingredients
- 6 hard boiled eggs
- 2 slices bacon fried crisp
- ¼ cup mayonnaise
- 1 tablespoon sweet relish or finely chopped dill pickles
- ½ teaspoon yellow mustard
- salt and pepper to taste
- Paprika to sprinkle as garnish
Instructions
- Cook and crumble bacon, and set aside.
- Cut eggs in half lengthwise. Remove yolks and place them in a bowl.
- Mash yolks with a fork. Add mayonnaise, relish, and mustard and mash until smooth. Taste and season with salt & pepper.
- Transfer mixture to zippered bag and clip the corner for piping. Pipe into the egg whites. Garnish with paprika and bacon pieces.
Notes
- Nutrition is calculated per each egg half.
- Use store-bought hard-boiled eggs and pre-cooked bacon or bacon bits to save time.
- If cooking eggs at home, boil them or cook them in an air fryer. Either way, be sure to place cooked eggs in an ice bath for at least 5 minutes.
- Air Fryer: Cook at 250°F for 17-18 minutes. There is no water needed.
- Stovetop: Place eggs in a saucepan and cover with water. Bring to a rolling boil, remove from heat, cover, and let stand for 15-17 minutes (for large eggs).
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 95mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg