Bacon Deviled Eggs

Ingredients

For the Eggs & Filling:

• 12 large eggs (older eggs peel much easier)
• 1/3 cup mayonnaise (use full-fat for the creamiest texture)
• 1 tablespoon Dijon mustard (or yellow mustard for a sharper bite)
• 1 teaspoon apple cider vinegar (cuts through the richness)
• 1 teaspoon Worcestershire sauce (adds depth and umami)
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper (to taste)

For the Bacon & Garnish:

• 6 slices thick-cut bacon (cooked until crisp and finely crumbled)
• 2 tablespoons fresh chives (finely minced)
• 1/2 teaspoon smoked paprika (for dusting and color)

Instructions

Step 1: Cook the Hard-Boiled Eggs

1. Place the 12 large eggs in a single layer in a large saucepan.
2. Cover the eggs with cold water by at least one inch.
3. Place the pan over high heat and bring the water to a rolling boil.
4. Once boiling, immediately turn off the heat, cover the saucepan with a tight-fitting lid, and let the eggs sit undisturbed for 10 to 12 minutes for perfectly cooked, golden-yellow yolks without a grey ring.

Step 2: Shock and Peel

1. While the eggs are cooking, prepare a large bowl filled with cold water and ice cubes (an ice bath).
2. Using a slotted spoon, carefully transfer the hot eggs directly from the saucepan into the ice bath.
3. Let the eggs chill in the ice water for 10 minutes . This stops the cooking process and shrinks the egg slightly inside its shell.
4. Gently tap each egg on the counter to crack the shell all over, then peel the eggs under cool running water or submerged in the ice bath to easily slide the shells away. Pat the eggs dry with paper towels.

Step 3: Crisp the Bacon

1. While the eggs are cooling, lay the 6 slices of thick-cut bacon in a cold skillet or on a foil-lined baking sheet.
2. Cook over medium heat (or bake at 200°C / 400°F for 15 to 18 minutes ) until the bacon is deeply golden brown and ultra-crispy.
3. Transfer the cooked bacon to a paper-towel-lined plate to drain and cool completely. Once crisp, chop or crumble the bacon into fine bits.

Step 4: Prepare the Filling Mixture

1. Slice each peeled hard-boiled egg cleanly in half lengthwise using a sharp knife.
2. Gently pop out the cooked egg yolks and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter or deviled egg tray.
3. Using a fork or a handheld mixer, mash the egg yolks thoroughly until they are completely crumbly and free of large lumps.
4. Add the mayonnaise, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, salt, and black pepper to the yolks.
5. Mix and whip the ingredients together until the filling is completely smooth, creamy, and velvety. (For an ultra-luxurious texture, you can press the mixture through a fine-mesh sieve or use a food processor).

Step 5: Fill and Garnish the Eggs

1. Spoon the creamy yolk mixture into a piping bag fitted with a star tip, or simply use a ziplock bag with the corner snipped off. Alternatively, you can use a small spoon to neatly dollop the filling into each egg white half.
2. Pipe or spoon a generous mound of filling into the hollow cavity of each egg white half.
3. Generously top each filled egg with the crumbled crispy bacon and freshly minced chives.
4. Finish the presentation by gently dusting the tops with smoked paprika for a beautiful color and a subtle smoky aroma.

Nutrition

Calories: 185 kcal · Protein: 11g · Fat: 15g Saturated Fat: 4g · Carbohydrates: 1g Dietary · Saturated Fat: 4g Cholesterol: 195mg · Fiber: 0g · Sugar: 0.5g · Sodium: 240mg