Bacon Deviled Eggs

Name: Bacon Deviled Eggs
Ingredients: 6 hard boiled eggs; 2-3 tbsp mayo; 1 tsp mustard; 1 large splash white wine vinegar; 2 tbsp bacon bits; garlic Sriracha seasoning

Jump To Recipe Print Recipe

I thought I was going to go crazy when I was making these on Mother’s day for my parents and grandparents. As I was peeling the eggs I kept placing the peels in the bowl with the yolk and kept having to go through them to pick the shells out. I almost ave up but I’m glad I ended up making them. Deviled eggs are always tasty. I really don’t measure ingredients when I make them and I encourage you no to either. Start with a little and keep adding more until you get the consistency you need. I add about a penny worth of mustard and add keep adding mayo until it’s nice and creamy. I always pour in a nice splash of white wine vinegar. For those that absolutely need recipes I added some basic measurements. Just remember to keep adding mayo until it’s nice and creamy! You don’t want too much mustard, trust me. I’ve done it. Recently, too.

Once you got your basic deviled eggs down, you can add so much! I have recipes for truffle and chipotle deviled eggs on my website. Basically just add a little bit of truffle hot sauce, or I’ve used truffle honey and salt. You could also chop up pickles and put those in deviled eggs. The opportunities are endless.

You can never go wrong with bacon. I get the large bag of bacon bits sometimes from Costco. It lasts forever but I use it on salads, quiches, pastas and baked potatoes. Name a dish that you ruin with bacon. Bet you can’t! These bacon deviled eggs are no different. I add two big spoonfuls, or about 2 tablespoons of bacon bits to the mixture then topped with more. You can sprinkle paprika on it, but one of my favorite deviled eggs toppings is the garlic Sriracha seasoning. It’s not spicier than paprika and has great flavor. I actually learned this trick from someone who owns a catering business.

Serving and Prepping Ahead: My basic rule for serving is 1 full egg, or two deviled eggs per person. I usually throw in an extra egg to compensate for that person who eats like 3-4 of them. If you want to prep them ahead of time, you can cook the eggs the day before, then a couple hours before you are ready to serve, prep them and cover in saran wrap and refrigerate until ready. If you need more time to prep ahead of schedule, you can put the egg yolk mixture in piping bags and secure in the fridge. Keep the yolks covered and when you are ready to serve, simply cut the tip off the piping bag and fill them up. You don’t want to keep the finished deviled eggs sitting too long because the filling dries up.

Hope you enjoy this deviled eggs recipe. It’ll be a hit at the next BBQ, trust me!

Print Recipe