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Classic Thanksgiving Deviled Eggs with Crispy Bacon

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These classic Thanksgiving deviled eggs feature a creamy, tangy filling and shatteringly crispy bacon. They’re the perfect make-ahead appetizer that will disappear before the turkey even hits the oven.

Ingredients

Scale
  • 12 large eggs (at least a week old for easier peeling)
  • Ice water (for ice bath)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika (sweet or smoked), plus more for garnish
  • 6 slices thick-cut bacon
  • 1 tablespoon brown sugar (optional)
  • Fresh chives or parsley (for garnish, optional)
  • Flaky sea salt (like Maldon, for garnish, optional)

Instructions

  1. Perfectly Boil the Eggs: Place 12 large eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover tightly, and let sit for exactly 12 minutes.
  2. Ice Bath: While eggs sit, prepare a large bowl of ice water. After 12 minutes, use a slotted spoon to transfer eggs immediately to the ice bath. Let chill for at least 15 minutes.
  3. Crisp the Bacon: Preheat oven to 400°F (200°C). Line a baking sheet with a wire rack. Lay 6 slices thick-cut bacon on the rack. If using, sprinkle evenly with 1 tablespoon brown sugar. Bake for 15-20 minutes until deeply golden and crispy. Let cool, then chop or crumble.
  4. Peel and Halve the Eggs: Gently tap each egg to crack the shell. Peel starting from the wider end. Rinse under cold water and pat dry. Slice each egg in half lengthwise. Pop out yolks into a bowl. Arrange whites on a serving platter.
  5. Make the Filling: Place yolks in a food processor. Add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Pulse until smooth and creamy, about 30 seconds. Taste and adjust seasoning.
  6. Fill the Egg Whites: Use a small spoon to mound filling into each white, or transfer filling to a piping bag fitted with a star tip and pipe in a swirl.
  7. Top and Garnish: Sprinkle crispy bacon generously over filled eggs. Dust with paprika and garnish with fresh chives or parsley and a pinch of flaky sea salt, if desired.

Notes

Use older eggs (at least a week old) for easier peeling. The ice bath is crucial for perfect peeling. For make-ahead, boil eggs and make filling a day in advance; store filling with plastic wrap pressed onto surface. Add bacon just before serving to keep it crispy. For a lighter version, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, classic deviled eggs, holiday appetizer, easy appetizer

Find it online: https://ovenmila.com/classic-thanksgiving-deviled-eggs-with-crispy-bacon/