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Easy Creamy Deviled Eggs with Crispy Bacon

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A quick and easy recipe for creamy deviled eggs with a crispy bacon twist, perfect for parties and snacks.

Ingredients

Scale
  • 6 large eggs
  • 4–5 bacon slices, cooked until crispy and chopped
  • 3 tbsp mayonnaise (full-fat)
  • 2 tbsp cream cheese, softened
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh chives, finely chopped (optional, for garnish)

Instructions

  1. Place 6 large eggs in a single layer in a large pot. Cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat, then cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. Transfer the eggs immediately to a bowl of ice water. Let chill for 5-7 minutes. Gently tap and roll each egg on the counter to crack the shell, then peel under running water if needed.
  3. While eggs cool, cook 4-5 bacon slices in a skillet over medium heat until crispy, about 6-8 minutes, flipping occasionally. Drain on paper towels and chop into small pieces.
  4. Slice peeled eggs in half lengthwise, carefully scoop out yolks into a mixing bowl. Mash yolks with a fork or potato masher until crumbly and smooth.
  5. Add 3 tbsp mayonnaise, 2 tbsp softened cream cheese, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, and salt and pepper to taste. Stir until creamy and well blended. Adjust seasoning if needed.
  6. Reserve a small amount of bacon for garnish, then gently fold most of the crispy bacon pieces into the yolk mixture.
  7. Using a spoon or piping bag, fill each egg white half generously with the creamy yolk mixture.
  8. Sprinkle remaining bacon pieces and chopped fresh chives over the tops. Cover loosely with plastic wrap and refrigerate for at least 20 minutes before serving.

Notes

Use the off-heat steeping method to achieve creamy yolks. Cool eggs quickly in ice water to ease peeling. Save some bacon fat for other recipes. If filling is too thick, add a splash of milk or extra mayo; if too runny, add more cream cheese. Piping bag gives a neat look but spoon works fine. Store leftovers in an airtight container in the fridge up to 2 days; avoid freezing.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon deviled eggs, party snacks, easy appetizers, creamy filling, crispy bacon

Find it online: https://emmayum.com/easy-creamy-deviled-eggs-with-crispy-bacon-recipe-for-perfect-party-snacks/