Description
These quick deviled eggs with crispy bacon and hot honey are salty, creamy, a little spicy, and sweet. They come together in under 20 minutes and are perfect for weeknights, potlucks, or as a crowd-pleasing appetizer.
Ingredients
- 6 large eggs, hard-boiled and peeled (room temperature works best for smooth filling)
- 1 tablespoon yellow mustard (I prefer French’s for that classic tang)
- 2 tablespoons mayonnaise (Duke’s is my go-to—it’s creamier and less sweet)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika (plus extra for garnish)
- 3 slices thick-cut bacon (I use Wright Brand—it’s meaty and crisps up perfectly)
- 2 tablespoons hot honey (Mike’s Hot Honey is my favorite, but any brand works)
- Fresh chives or parsley, finely chopped (optional, for color)
Instructions
- Hard-boil the eggs. Place the 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, cover the pot, turn off the heat, and let it sit for exactly 10 minutes. While you wait, fill your large bowl with ice water. After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 5 minutes—this stops the cooking and makes peeling way easier.
- Cook the bacon. While the eggs are chilling, place the bacon slices in your cold skillet. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and browned—about 6 to 8 minutes. Transfer the bacon to the paper towel-lined plate to drain. Once it’s cool enough to handle, crumble it into small pieces. Don’t chop it too fine—you want little bits you can actually taste.
- 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—there’s usually an air pocket there that makes it easier. Rinse the peeled eggs under cold water to remove any tiny shell fragments. Pat them dry with a paper towel.
- Halve the eggs. Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks into your medium mixing bowl. Arrange the egg white halves on a serving platter, cut-side up.
- Make the filling. Add the mustard, mayonnaise, salt, pepper, and smoked paprika to the bowl with the yolks. Mash everything together with your fork or potato masher until it’s smooth and creamy. Taste it and adjust—maybe a pinch more salt, maybe a little extra mustard. This is your moment to make it yours.
- Fill the eggs. Spoon the yolk mixture into your piping bag or zip-top bag. Snip off the corner and pipe the filling into each egg white half. Don’t overfill them—you want a nice mound, not a volcano. If you’re using a spoon, just dollop a generous amount into each half and smooth it out.
- Top and serve. Sprinkle the crumbled bacon evenly over the filled eggs. Drizzle with hot honey—about 1/2 teaspoon per egg half, or to taste. Garnish with fresh chives or parsley if you’re feeling fancy. Serve immediately or refrigerate until ready.
Notes
For perfect hard-boiled eggs, use older eggs (a week old is ideal) and add a teaspoon of baking soda to the boiling water to help loosen shells. For the hot honey, you can make your own by warming 2 tablespoons of honey with 1/2 teaspoon of red pepper flakes and a splash of apple cider vinegar; let it sit for 10 minutes, then strain. Cook bacon in the oven at 400°F for 12-15 minutes for even cooking and less mess. Store leftovers in an airtight container for up to 2 days, but keep bacon separate to maintain crunch. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 170
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 3.5
- Carbohydrates: 4
- Protein: 12
Keywords: deviled eggs, bacon, hot honey, appetizer, quick, easy, weeknight, potluck, gluten-free, low-carb