Bacon Deviled Eggs
Total Time35 mins
Skill LevelBeginner
Servings12
Total Time35 mins
Skill LevelBeginner
Servings12
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Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
AboutHickory smoked bacon gives this classic recipe for Bacon Deviled Eggs a welcome upgrade—tiny yolk boats and a rich, creamy filling topped with the smoky goodness of crispy bacon. Perfect for Easter brunch but crave-worthy enough to serve year-round!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
6 slices Farmland Hickory Smoked Classic Cut Bacon, prepared in the oven 6 Large Eggs 1 tablespoon Sweet Pickle Relish 1 teaspoon Dijon mustard 1 teaspoon Apple cider vinegar 1/2 teaspoon Salt 1/2 teaspoon Pepper 1 teaspoon Paprika
Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
Hickory Smoked Bacon, Classic Cut, 12ozKey IngredientHickory Smoked Bacon, Classic Cut, 12oz
Directions
1Preheat the oven to 375°F and cut the bacon on a tray for 20 minutes or until crispy. Drain off excess grease with a paper towel. Cut the bacon into 1-inch pieces
2Bring a pot of water to a boil and reduce the heat to low until no longer boiling
3Use a skimmer or slotted spoon to place the eggs in the water. Increase the heat back to high and set a timer for 14 minutes
4While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath
5Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate
6Mash the yolks with a fork and add the mayonnaise, sweet pickle relish, Dijon mustard, apple cider vinegar, salt, and pepper. Stir everything together until it's smooth
7Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika then add a piece of bacon in the middle for garnish
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