Ingredients
Scale
- 12 large eggs
- 6 slices bacon
- ⅓ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- Paprika for garnish
- 2 tablespoons fresh chives, finely chopped (optional)
Instructions
- Boil the Eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover with a lid, and let stand for 12 minutes.
- Ice Bath: While eggs cook, prepare a large bowl with ice water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let cool for 10 minutes to stop the cooking process completely.
- Cook the Bacon: While eggs cool, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes, flipping occasionally. Transfer to paper towels to drain. Once cooled, finely chop or crumble the bacon. Set aside 2 tablespoons for garnish.
- Peel and Halve Eggs: Gently tap each egg on the counter to crack the shell, then peel under cool running water. Pat dry with paper towels. Slice each egg in half lengthwise. Carefully remove yolks and place them in a small mixing bowl.
- Make the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with yolks. Mash with a fork until completely smooth and creamy. Fold in most of the crumbled bacon (reserving 2 tablespoons for garnish). Taste and adjust seasonings as needed.
- Fill the Eggs: Spoon or pipe the yolk mixture evenly into each egg white half, slightly mounding the filling.
- Garnish and Serve: Sprinkle with reserved bacon, paprika, and fresh chives if using. Arrange on a serving platter. Refrigerate until ready to serve.
Notes
- For easier peeling, use eggs that are 7-10 days old rather than very fresh eggs.
- To pipe the filling for a prettier presentation, use a piping bag fitted with a large star tip.
- Make the filling up to 2 days ahead and store separately from the egg whites.
- Don’t skip the ice bath—it prevents gray-green rings around the yolks.
- If your filling seems too thick, thin it with a teaspoon of water or milk.
- Leftover deviled eggs keep in an airtight container for 2-3 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 162
- Sugar: 0.5g
- Sodium: 285mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 201mg