How to Make the Best Deviled Eggs with Bacon Recipe
Hardboiled eggs filled with a creamy yolk deviled egg filling with crispy, salty bacon mixed in.
Print
Pin
Servings: 12 servings
Calories: 98kcal
Equipment
- 1 Boiling Pot
- 1 Skillet
- 2 Small or medium mixing bowls
- 1 sharp knife and cutting board
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoon sweet relish
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 slices bacon plus some an extra slice to garnish if desired
Instructions
- Step 1: Bring a pot of water to a boil. Add the eggs to the boiling water. Boil for 12-13 minutes. Remove the eggs and place eggs into a bowl of ice water to stop the cooking process.
- Cook the bacon. Chop the bacon into small crumble like pieces.
- Remove the shells of the eggs.
- Cut the eggs in half the long way. Remove the egg yolks into a small bow. Mash the yolks. Add mayonnaise, sweet relish, yellow mustard, bacon, salt and pepper to the bowl with the yolks. Mix until combined.
- Add the yolk mixture to a pastry bag. Pipe the yolk mixture into the egg white halves. Garnish with extra bacon. Chill in the fridge at least one hour prior to serving.
Notes
- Save leftovers in the fridge for up to 5 days.
Nutrition
Serving: 2deviled eggs | Calories: 98kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 306mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg