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Cozy Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving Deviled Eggs with Crispy Bacon - featured image
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Creamy, tangy deviled eggs topped with crispy bacon and fresh chives, perfect for Thanksgiving appetizers. This crowd-pleasing recipe is make-ahead friendly and uses simple ingredients for a cozy holiday starter.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 6 slices bacon
  • Fresh chives for garnish

Instructions

  1. Place the eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes. Meanwhile, fill a large bowl with ice water.
  2. After 12 minutes, transfer eggs to the ice water bath using a slotted spoon. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Rinse peeled eggs under cold water and pat dry with paper towels.
  4. Using a sharp knife, slice each egg in half lengthwise. Pop yolks into a medium mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Cook bacon in a skillet over medium heat until very crispy, about 6-8 minutes, flipping halfway. Transfer to a paper towel-lined plate to drain and cool. Crumble into small pieces.
  6. Mash egg yolks with a fork until no large lumps remain. Add mayonnaise, yellow mustard, white vinegar, salt, black pepper, and smoked paprika. Stir until smooth and creamy. Adjust seasoning to taste.
  7. Let the filling rest for about 10 minutes to allow flavors to meld.
  8. Spoon filling into a piping bag fitted with a star tip, or into a zip-top bag with the corner snipped off. Pipe filling into each egg white half, dividing evenly.
  9. Sprinkle crumbled bacon evenly over filled eggs. Snip fresh chives on top. If making ahead, hold off on bacon and chives until just before serving.

Notes

Use eggs that are at least a week old for easier peeling. Bring eggs to room temperature before boiling. For the bacon, cook until extra crispy for best texture contrast. If filling seems too thin, refrigerate for 15 minutes before piping. To make ahead, prepare egg whites and filling separately, store in fridge, and assemble with bacon and chives just before serving. Leftovers keep up to 2 days but are best within 24 hours.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, holiday appetizer, easy appetizer, make-ahead appetizer

Find it online: https://willarecipes.com/cozy-thanksgiving-deviled-eggs-with-crispy-bacon/