Bacon Deviled Eggs
Creamy deviled eggs with crisp bacon, a tangy filling, and a paprika finish.
Equipment
- Large saucepan
- Rimmed Baking Sheet
- Mixing bowl
- Deviled egg tray
Ingredients
Main Ingredients
- 12 large eggs
- 1 lb bacon about 16 slices, baked until crisp and finely crumbled
- 1 cup tangy salad dressing add a few spoonfuls at a time until creamy
- 1 tsp prepared yellow mustard
- ⅔ tsp granulated sugar
- ⅓ tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp paprika plus more for garnish
Instructions
Cooking
- Bake the bacon. Spread 16 slices on a rimmed sheet pan and bake at 400 degrees F for 18 to 22 minutes until crisp. Drain, cool, and crumble finely.
- Cook the eggs. Cover the eggs with cold water, bring to a boil, then remove from the heat, cover, and rest 12 minutes.
- Cool and peel. Chill in ice water for 10 minutes, then peel and halve lengthwise.
- Mash. Mash the yolks in a bowl until fine, then stir in mustard, sugar, pepper, parsley, and chives.
- Finish the filling. Add the salad dressing a few spoonfuls at a time until creamy, then fold in most of the bacon.
- Fill and chill. Pipe or spoon into the whites, top with the remaining bacon and paprika, and refrigerate at least 1 hour before serving.
Notes
Substitutions: Mayonnaise plus 1 tsp sugar and 1 tsp vinegar replaces the salad dressing.
Tips: Pat the whites dry before filling and add the dressing slowly.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze. Keep out of the fridge no longer than 2 hours.