Easy Bacon Deviled Eggs
Creamy deviled eggs with crispy bacon and scallions. A classic dish for the holidays, potlucks, or an everyday appetizer or snack!
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon white vinegar
- salt and pepper to taste
- 2 slices cooked bacon crumbled
- 1 scallion, green parts only thinly sliced
- paprika to garnish
Instructions
- Add eggs to a pot with water. Cover and bring to a boil then turn off the heat. Keep the cover on and let them sit in the hot water for 15 minutes.
- Place the eggs in a bowl with ice water and let them cool for 15 minutes.
- Peel the eggs and slice them in half lengthwise.
- Scoop out the yolks into a mixing bowl and place the egg whites on a plate.
- Add mayonnaise, dijon mustard, white vinegar, salt, and pepper to the egg yolks. Mash the egg yolks and mix everything together until smooth.
- Use a spoon or fill a piping bag with the egg mixture and fill the holes of each egg white with the filling.
- Top with bacon and scallions, and sprinkle on paprika.
Notes
- Don't overcook the eggs. There are so many ways to boil an egg, you can even do it in an air fryer! Whatever you do, just don't overcook it. We want the ultimate creaminess from those yolks!
- Adjust the seasonings to your taste. Like your deviled eggs with more zing and sharpness? Add more vinegar or dijon mustard.
- Place the filling in a piping bag to make it easier to fill the eggs.
- Serve chilled or at room temperature. I personally prefer eating deviled eggs at room temperature, just bring the plate out 30 minutes before serving.
Nutrition Estimate
Calories: 124kcalCarbohydrates: 1gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 169mgSodium: 162mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 244IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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