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Quick Loaded Deviled Eggs Recipe with Crispy Bacon

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These quick loaded deviled eggs are the perfect appetizer with creamy, tangy filling, crispy bacon, and a fresh chive garnish. Ready in about 20 minutes, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 6 strips thick-cut bacon (e.g., Wright Brand or Applewood-smoked)
  • 1/3 cup mayonnaise (e.g., Duke’s)
  • 2 teaspoons yellow mustard (or Dijon)
  • 1 tablespoon pickle juice (from dill pickles)
  • 1/4 teaspoon smoked paprika (plus extra for garnish)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped
  • Salt to taste

Instructions

  1. Boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a boil over high heat, cover, turn off heat, and let sit for exactly 10 minutes. Prepare an ice water bath.
  2. Shock the eggs: Transfer eggs to ice water bath using a slotted spoon. Let chill for at least 5 minutes.
  3. Crisp the bacon: Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes, flipping once. Drain on paper towels. Once cool, crumble into small pieces. Reserve about 1 tablespoon for garnish.
  4. Peel and halve the eggs: Tap each egg to crack shell, roll between palms, and peel under running cold water. Pat dry. Slice each egg in half lengthwise. Remove yolks to a mixing bowl. Arrange whites on a serving platter.
  5. Make the filling: Add mayonnaise, mustard, pickle juice, smoked paprika, garlic powder, and black pepper to the yolks. Mash with a fork until smooth and creamy. Taste and add salt if needed. Stir in most of the crumbled bacon, reserving 1 tablespoon for garnish.
  6. Fill the eggs: Spoon yolk mixture into a piping bag or zip-top bag. Snip off corner (about 1/2 inch wide). Pipe filling into each egg white half, dividing evenly (24 halves total).
  7. Garnish and serve: Sprinkle reserved bacon crumbles over the top. Dust with extra smoked paprika. Finish with chopped chives. Serve immediately or refrigerate until ready.

Notes

For best results, use older eggs (1-2 weeks old) for easier peeling. Cook bacon until just past crispy and let cool completely before crumbling to maintain crunch. If making ahead, pipe filling into whites but add bacon and chives just before serving. The pickle juice adds a subtle tang; substitute with white vinegar or lemon juice if needed.

Nutrition

Keywords: deviled eggs, loaded deviled eggs, bacon deviled eggs, quick appetizer, easy deviled eggs, party food, game day snack

Find it online: https://ovenmila.com/quick-loaded-deviled-eggs-recipe-with-crispy-bacon/