Bacon Deviled Eggs
Bacon Deviled Eggs are the ultimate appetizer for holiday dinners and get togethers with friends and family. These loaded deviled eggs have bacon and caramelized onions and will wow your guests.
Classic Deviled Eggs are always on the menu for everything from Thanksgiving Dinner to cookouts with our favorite grilling recipes.
Bacon Deviled Eggs ~ Easy Appetizer Recipe
Deviled eggs are always the first appetizer to disappear because they are so irresistible. The creamy filling gets an upgrade with crispy bacon and caramelized onions and is sure to be a total show-stopper for any party.
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Ingredients Needed:
- Large Eggs
- Bacon
- Olive Oil
- Onions
- Mayonnaise
- Stone Ground or Dijon Mustard
- Granulated Garlic
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Fresh Parsley
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How to Make Bacon Deviled Eggs:
- Bring a pot of water to a boil.
- Add eggs and cook for 11 minutes.
- While the eggs are cooking, cook bacon in the oven.
- Dice onions and cook in a skillet that is coated with 1/2 teaspoon olive oil over medium heat. Stir occasionally until onions are caramelized. Cool slightly. Just using a small amount of oil will keep the onions from making the filling too greasy.
- Chop bacon and onions finely.
- When the eggs have cooked, drain the hot water. Place eggs to an ice bath and allow to cool, about 7- 10 minutes. This method is the best way to make the eggs easy to peel.
- Drain the water from the eggs and crack on the large end.
- Remove shells under running cold water.
- Pat eggs dry with paper towels and slice eggs in half lengthwise.
- Remove yolks into a mixing bowl and mash with a fork. Add mayonnaise, mustard, garlic, smoked paprika, salt, pepper, caramelized onions and 3/4 of the bacon, reserving some bacon for garnish.
- Mix until smooth.
- Spoon or pipe filling into egg whites, using disposable piping bags works really well.
- Garnish with bacon and parsley.
- Chill until ready to serve.
How to Store Deviled Eggs:
- If making in advance, cover with plastic wrap or place in an airtight container and refrigerate.
- Bacon Deviled Eggs will keep up to 2 days in the refrigerator.
These loaded deviled eggs are the perfect way to dress up the classic appetizer for special occasions and holiday meals where you want something a little extra.
More Easy Appetizers:
- Easy Bacon Stuffed Mushrooms
- Easy Caramelized Onion Dip
- Jalapeno Deviled Eggs
- Southern Fried Shrimp
- Steak and Cheese Bites
If you are looking for an easy appetizer for any get together or holiday dinner, these Bacon Deviled Eggs will steal the show. They are the ultimate deviled eggs with tons of flavor that no one can resist!
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Bacon Deviled Eggs
Ingredients
- 6 large eggs
- 3 slices of cooked bacon
- 1/2 cup diced onions
- 1/2 teaspoon olive oil
- 1/4 cup mayonnaise
- 1 tablespoon stone ground or dijon mustard
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- fresh parsley for garnish
Instructions
- Bring a pot of water to a boil.
- Add eggs and cook for 11 minutes.
- While the eggs are cooking, cook bacon in the oven.
- Dice onions and cook in a skillet that is coated with olive oil over medium heat. Stir occasionally until onions are caramelized. Cool slightly.
- Chop bacon and onions finely.
- Remove eggs to an ice bath and allow to cool, about 7- 10 minutes.
- Drain the water from the eggs and crack on the large end.
- Remove shells under running cold water.
- Pat eggs dry with paper towels.
- Cut eggs in half lengthwise.
- Remove yolks into a mixing bowl and mash with a fork.
- Mix in mayonnaise, mustard, garlic, smoked paprika, salt, pepper, caramelized onions and 3/4 of the bacon, reserving some bacon for garnish.
- Spoon or pipe filling into egg whites.
- Garnish with bacon and parsley.
- Chill until ready to serve.
Notes
How to Store Deviled Eggs:
- If making in advance, cover with plastic wrap or place in an airtight container and refrigerate.
- Bacon Deviled Eggs will keep up to 2 days in the refrigerator.
Nutrition
You can never go wrong with deviled eggs!! Such a delicious recipe!!