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Quick Thanksgiving Deviled Eggs with Crispy Bacon

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These quick and easy deviled eggs feature a creamy, tangy filling with a secret ingredient—pickle brine—topped with crispy bacon. Perfect for Thanksgiving or any gathering, they come together in just 20 minutes using simple pantry staples.

Ingredients

Scale
  • 12 large eggs (room temperature for easier peeling, but cold works too)
  • 6 slices of bacon (thick-cut recommended, e.g., Wright Brand or Applegate)
  • 1/3 cup mayonnaise (Dukes or Hellmann’s)
  • 1 tablespoon yellow mustard (or Dijon for a sharper kick)
  • 1 tablespoon pickle brine (from dill pickles)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon garlic powder (optional)
  • Paprika for garnish (smoked paprika for a twist)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 12 minutes. Meanwhile, fill a large bowl with ice water. After 12 minutes, transfer the eggs to the ice bath and let cool for at least 5 minutes.
  2. Cook the bacon: While the eggs cool, cook the bacon in a skillet over medium heat in a single layer. Cook for 4-6 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces. Set aside.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between your palms to loosen. Start peeling from the wider end. Rinse peeled eggs under cold water to remove any shell fragments.
  4. Slice and separate: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a medium bowl. Arrange the egg white halves on a serving platter, cut-side up.
  5. Make the filling: Add the mayonnaise, yellow mustard, pickle brine, salt, pepper, and garlic powder (if using) to the bowl with the yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning as needed.
  6. Fill the eggs: Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each egg white half, dividing evenly. Alternatively, use a small spoon.
  7. Top with bacon: Sprinkle the crumbled bacon evenly over the filled eggs. Press gently so it sticks to the filling.
  8. Garnish and serve: Dust the eggs lightly with paprika and sprinkle with fresh chives or parsley if using. Serve immediately, or refrigerate for up to 2 hours before serving.

Notes

The ice bath is essential for easy peeling. Don’t overcook the eggs—12 minutes is the sweet spot. Use a fork to mash the filling for the best texture. Let bacon cool completely before crumbling to avoid melting the mayo. Make filling and boil eggs up to 2 days ahead; pipe and garnish just before serving. For best texture, store bacon separately and add just before serving.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, quick appetizer, easy deviled eggs, pickle brine deviled eggs, holiday appetizer

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