Print

Easy Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving Deviled Eggs with Crispy Bacon - featured image
Print Recipe

These Easy Thanksgiving Deviled Eggs with Crispy Bacon are the perfect appetizer for your holiday table. Creamy, tangy filling topped with smoky bacon and fresh chives makes them an irresistible crowd-pleaser that disappears before the turkey.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh chives, finely chopped
  • Optional: 1/4 teaspoon garlic powder

Instructions

  1. Boil the eggs: Place the 12 eggs in a single layer in your saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once it’s boiling, turn off the heat, cover the pot, and let it sit for exactly 12 minutes.
  2. Prepare an ice bath: While the eggs are cooking, fill a large bowl with cold water and plenty of ice cubes.
  3. Cool the eggs: After 12 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them sit for at least 5 minutes.
  4. Cook the bacon: While the eggs cool, cook the 6 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Let cool completely, then crumble into small pieces.
  5. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll it between your palms to loosen the shell. Start peeling from the wider end. Run under cold water while peeling to help remove stubborn shell bits.
  6. Slice the eggs: Using a sharp knife, slice each egg in half lengthwise. Pop out the yolks into a medium mixing bowl. Arrange the whites on a deviled egg tray or serving platter.
  7. Make the filling: Add the mayonnaise, mustard, vinegar, salt, pepper, smoked paprika, and garlic powder (if using) to the bowl with the yolks. Mash together with a fork until smooth, then stir until creamy and uniform. Taste and adjust seasoning.
  8. Add the bacon and chives: Reserve about 2 tablespoons of crumbled bacon for garnish. Fold the remaining bacon and most of the chives into the yolk mixture.
  9. Fill the eggs: Spoon the filling into a piping bag fitted with a star tip, or into a zip-top bag with a small corner snipped off. Pipe the filling generously into each egg white, mounding it slightly.
  10. Garnish: Sprinkle the reserved bacon crumbles over the filled eggs. Dust lightly with extra smoked paprika, then top with the reserved chives.

Notes

For easiest peeling, use eggs that are a week old. Peel under cold running water for best results. The filling can be made up to 24 hours ahead and stored in a piping bag in the fridge. Add bacon garnish just before serving to maintain crunch. Do not reheat deviled eggs; serve chilled or at room temperature.

Nutrition

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

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