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Cozy Thanksgiving Deviled Eggs with Crispy Bacon

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A nostalgic, soul-warming deviled egg recipe perfected for your Thanksgiving table, featuring a silky yolk filling with a touch of pickle juice and topped with crispy bacon.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise (full-fat, such as Duke’s or Hellmann’s)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dill pickle juice
  • Salt and black pepper to taste
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 teaspoon paprika (smoked paprika recommended), plus more for dusting

Instructions

  1. Place 12 eggs in a large pot in a single layer. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs rest, fill a large bowl with ice and cold water. Use a slotted spoon to transfer eggs to the ice bath. Let sit for at least 10 minutes.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Lay 6 bacon slices in a single layer. Bake for 12-15 minutes until crispy. Drain on paper towels. Once cool, crumble or chop into small pieces.
  4. Gently crack eggshells all over, starting at the wider end. Peel under cool water. Pat eggs dry with paper towel.
  5. Slice each egg in half lengthwise. Pop out yolks into a mixing bowl. Arrange egg white halves on a serving platter.
  6. Add 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon pickle juice, 1/2 teaspoon paprika, and a pinch of salt and pepper to the yolks. Mash with a fork until mostly smooth. Switch to a whisk and beat for about 1 minute until light and fluffy. Adjust seasoning to taste.
  7. Spoon filling into a piping bag or zip-top bag. Snip off corner. Pipe filling into each egg white half, piling it high.
  8. Sprinkle crumbled bacon over the top. Garnish with fresh chives and a light dusting of paprika.

Notes

For best results, use slightly older eggs (about a week old) for easier peeling. The pickle juice is a secret ingredient that adds brightness; do not skip it. Serve at room temperature for optimal flavor. Can be made ahead: boil and peel eggs up to 1 day in advance; store in cold water in the fridge. Filling can be made 1 day ahead and stored in a piping bag. Assemble and garnish no more than 2 hours before serving.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, holiday appetizer, easy deviled eggs

Find it online: https://dinadishes.com/cozy-thanksgiving-deviled-eggs-with-crispy-bacon/