Bacon Deviled Eggs
Deviled Eggs with Bacon is a fun, delicious twist on deviled eggs that everyone will love. These are so easy!
Servings: 12 servings
Ingredients
- 6 eggs see note
- 1/4 cup mayonnaise (I used light)
- 1 teaspoon dill pickle juice our optional secret ingredient
- 1 teaspoon mustard
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1/8 teaspoon pepper
- 4 slices bacon cooked, and diced
- fresh chives optional
- paprika optional
Instructions
- To hard-boil the eggs, place the eggs in a single layer in a pan that has a lid. Add enough water so the eggs are covered with an inch of water.6 eggs
- Uncovered, bring the water to a roaring boil. Once it reaches a raging boil, turn off the heat and cover the pot. Let it sit for 10 minutes. Towards the end of the 10 minutes, fill a bowl with ice and cold water.
- At the end of the 10 minutes, transfer the eggs from the pot to the ice water. Let sit for 5 minutes.
- Peel the hard-boiled eggs. (Or if making them in advance, place unpeeled hard-boiled eggs in an airtight container in the refrigerator for up to 48 hours.) Cut the hard-boiled eggs in half.
- Put all of the yolks in a bowl. Mix in the mayonnaise, pickle juice, mustard, pepper, and salt until fully smooth. This can be done with a hand mixer using only one beater or a spoon.1/4 cup mayonnaise, 1 teaspoon dill pickle juice, 1 teaspoon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper
- Put the mixture into a piping bag fitted with a star tip. (Or a plastic bag with the tip cut off.) Pipe it into the egg white halves. Top with bacon and fresh chives.fresh chives, 4 slices bacon
Notes
Tips for your eggs:
- Use fresh eggs because the tissue in the egg that keeps the yolk centered weakens over time.
- Store the eggs on their sides for 24 hours to help center the yolks.