Print

Crowd-Pleasing Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving Deviled Eggs with Crispy Bacon - featured image
Print Recipe

These deviled eggs feature a silky smooth filling with a tangy kick, topped with crispy bacon and smoked paprika. Perfect for holiday gatherings, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 teaspoons yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • 6 slices thick-cut bacon (cooked until crispy and crumbled)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Place eggs in a large pot in a single layer. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes.
  2. While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon and let chill for at least 10 minutes.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Peel starting from the wider end. Rinse under cool water to remove shell fragments.
  4. Using a sharp knife, slice each egg in half lengthwise. Wipe knife clean between cuts. Gently pop yolks into a medium mixing bowl. Arrange whites on serving platter, cut side up.
  5. Add mayonnaise, yellow mustard, Dijon mustard, white vinegar, smoked paprika, garlic powder, and a pinch of salt and pepper to the bowl with yolks. Mash with a fork until relatively smooth, then stir with a spatula until silky and combined. Taste and adjust seasoning.
  6. While eggs cool, cook bacon in a cast-iron skillet over medium heat until deep golden brown and crispy, about 8-10 minutes. Transfer to paper towel-lined plate to drain and cool. Crumble into small pieces.
  7. Spoon filling into a pastry bag or zip-top bag with a small corner snipped off. Pipe filling generously into each egg white half.
  8. Sprinkle crumbled bacon evenly over filled eggs. Dust with extra smoked paprika and top with fresh chives or parsley if using. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Use older eggs (at least a week old) for easier peeling. For make-ahead: boil and peel eggs night before, make filling and store in pastry bag in fridge, cook and crumble bacon separately. Assemble just before serving. Bacon will lose crispness if stored with eggs. For a lighter option, substitute half the mayo with Greek yogurt.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, holiday appetizer, crowd-pleasing appetizer

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