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Classic Loaded Deviled Eggs with Crispy Bacon

Classic Loaded Deviled Eggs with Crispy Bacon - featured image
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Creamy deviled eggs with smoky bacon folded into the filling and sprinkled on top. This crowd-pleasing appetizer comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 6 large eggs
  • 3 slices thick-cut bacon
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Paprika for garnish
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes.
  2. While eggs cook, prepare a large bowl of ice water. Transfer eggs to ice water using a slotted spoon. Let sit for at least 5 minutes.
  3. Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain and cool. Crumble or chop into small pieces.
  4. Peel eggs by gently tapping on counter to crack shell all over. Start peeling from the wider end. Rinse under cold water and pat dry.
  5. Slice each egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange egg white halves on a serving platter.
  6. Mash yolks with a fork until crumbly. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, garlic powder, and onion powder. Mix until smooth and creamy. Adjust seasoning to taste.
  7. Fold in about two-thirds of the crumbled bacon. Reserve the rest for garnish.
  8. Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, snip off about 1/2 inch from one corner. Pipe filling into each egg white half.
  9. Sprinkle reserved bacon over filled eggs. Dust with paprika. Add chopped chives or parsley if desired. Serve immediately or refrigerate for up to an hour before serving.

Notes

Use eggs that are at least a week old for easier peeling. The 12-minute off-heat method prevents the green ring around the yolk. For best results, cook bacon while eggs cool. Filling can be made a day ahead without bacon; add bacon just before serving to keep it crunchy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: deviled eggs, loaded deviled eggs, bacon deviled eggs, classic deviled eggs, easy appetizer, party food, game day snack, Easter appetizer

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