Print

Kid-Friendly Loaded Thanksgiving Deviled Eggs with Crispy Bacon

loaded thanksgiving deviled eggs - featured image
Print Recipe

These loaded deviled eggs combine creamy, tangy filling with crispy bacon and a touch of cream cheese for an ultra-smooth texture. Perfect for Thanksgiving gatherings, they’re a crowd-pleaser that even picky eaters love.

Ingredients

Scale
  • 12 large eggs (room temperature preferred)
  • 1/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon yellow mustard (or Dijon for more kick)
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper
  • Pinch of garlic powder (optional)
  • 6 slices bacon, cooked crispy and crumbled (thick-cut recommended)
  • 2 tablespoons fresh chives, finely chopped (or green onion tops)
  • Optional: 1/4 cup finely diced cooked turkey (leftover Thanksgiving turkey)
  • Optional: Extra paprika for garnish

Instructions

  1. Boil the eggs: Place 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, then cover, turn off heat, and let sit for exactly 12 minutes.
  2. Prepare ice bath: While eggs cook, fill a medium bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon and let sit for at least 5 minutes.
  3. Cook bacon: While eggs cool, cook bacon until crispy. Bake at 400°F for about 15 minutes on a foil-lined baking sheet, or cook in a skillet over medium heat for 8-10 minutes. Drain on paper towels, cool completely, then crumble.
  4. Peel eggs: Gently tap each egg on the counter to crack the shell, roll between hands to loosen, then peel starting from the wider end. Run under cold water if needed.
  5. Cut and separate: Slice each egg in half lengthwise. Gently pop out yolks into a small mixing bowl. Arrange egg white halves on serving platter.
  6. Make filling: Add softened cream cheese, mayonnaise, yellow mustard, white vinegar, salt, pepper, and garlic powder to the yolks. Mash with a fork until smooth. For extra smoothness, press through a fine-mesh sieve.
  7. Pipe filling: Transfer yolk mixture to a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white half, dividing evenly.
  8. Add toppings: Sprinkle crumbled bacon evenly over filled eggs, then chopped chives. If using diced turkey, add before bacon. Finish with a light dusting of paprika if desired.
  9. Chill before serving: Refrigerate for at least 30 minutes before serving. Best served cold or at room temperature.

Notes

For easy peeling, use eggs that are at least a week old. Add a teaspoon of baking soda to the boiling water to help shells slide off. Don’t overmix the filling to avoid gumminess. Make ahead: boil and peel eggs up to 2 days in advance; store peeled whites covered with a damp paper towel. Filling can be made a day ahead. Add bacon just before serving to keep it crispy. For a lighter version, substitute Greek yogurt for mayonnaise. For dairy-free, use vegan cream cheese and plant-based bacon.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, kid-friendly, holiday appetizer, loaded deviled eggs, cream cheese deviled eggs

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