Description
These deviled eggs are impossibly creamy with a salty crunch from bacon and a warm, smoky finish from smoked paprika. They’re quick, easy, and perfect for any gathering.
Ingredients
Scale
- 6 large eggs (room temperature preferred)
- 3 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
- 1 teaspoon yellow mustard (or Dijon for a sharper kick)
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3 strips thick-cut bacon (applewood-smoked recommended)
- Fresh chives or parsley for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then turn off the heat, cover, and let sit for exactly 10 minutes.
- While eggs sit, prepare an ice bath. Transfer eggs to the ice bath and let chill for at least 5 minutes to stop cooking and make peeling easier.
- Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to paper towels to drain and cool, then crumble or chop into tiny pieces. Reserve about 1 tablespoon for garnish.
- Peel eggs under cool running water, starting from the wider end. Pat dry.
- Slice each egg in half lengthwise. Pop out yolks into a mixing bowl. Arrange egg white halves on a serving platter.
- Add mayonnaise, mustard, smoked paprika, salt, and pepper to the yolks. Mash with a fork until completely smooth and creamy. Taste and adjust seasoning.
- Fold in most of the crumbled bacon, reserving 1 tablespoon for garnish.
- Spoon filling into a piping bag or zip-top bag with the corner snipped off. Pipe mixture into each egg white half. Alternatively, use a small spoon.
- Sprinkle reserved bacon over filled eggs. Dust with extra smoked paprika. Garnish with chopped chives or parsley if desired. Serve immediately or refrigerate.
Notes
For easier peeling, use older eggs (about a week old). Add a splash of pickle juice or vinegar if filling is too thick. For smoother filling, use a food processor. Make ahead: boil and peel eggs up to 3 days ahead; make filling 1 day ahead; fill whites just before serving. Let eggs sit at room temperature for 15 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 170
- Sodium: 360
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 2
- Protein: 12
Keywords: deviled eggs, smoked paprika, bacon, easy appetizer, party food, gluten-free, low-carb