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Easy Thanksgiving Deviled Eggs with Crispy Bacon Bits

Thanksgiving deviled eggs - featured image
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These deviled eggs feature a creamy, perfectly balanced filling topped with crispy bacon bits. They’re a quick and easy Thanksgiving appetizer that disappears fast, made with simple ingredients and a few clever tricks for the smoothest texture.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • Ice water (for ice bath)
  • 1/2 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 teaspoons yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (freshly ground preferred)
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon garlic powder (optional)
  • 6 slices thick-cut bacon (e.g., Wright Brand)
  • 1 teaspoon brown sugar (optional, for candied bacon)

Instructions

  1. Place 12 eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover and remove from heat. Let sit for exactly 12 minutes.
  2. While eggs cook, fill a large bowl with ice water. Transfer eggs to ice bath using a slotted spoon. Let sit for at least 10 minutes.
  3. Cook 6 slices bacon in a skillet over medium heat. If using brown sugar, sprinkle about 1 teaspoon over bacon once it starts sizzling, flip, and sprinkle the other side. Cook until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool, then chop into tiny bits.
  4. Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Peel starting from the wider end. Rinse under cold water and pat dry.
  5. Slice each egg in half lengthwise. Pop out yolks into a small bowl. Arrange egg white halves on a serving platter, cut side up.
  6. Mash yolks with a fork until crumbly. Add mayonnaise, yellow mustard, Dijon mustard, white vinegar, salt, pepper, smoked paprika, and garlic powder. Mix until smooth and creamy. Taste and adjust seasoning. Fold in about half of the chopped bacon bits.
  7. Spoon filling into a piping bag fitted with a star tip (or snip corner of a zip-top bag). Pipe filling into each egg white half, dividing evenly.
  8. Sprinkle remaining bacon bits over filled eggs. Dust with smoked paprika. Garnish with fresh chive or parsley if desired. Serve immediately or refrigerate until ready.

Notes

For easiest peeling, use eggs that are about a week old. The warm yolk trick: let peeled eggs sit at room temperature for 5 minutes before halving for a creamier filling. Make ahead: boil and peel eggs up to 2 days ahead; fill day of, but add bacon bits just before serving to keep them crispy. Store leftovers in an airtight container in the fridge for up to 3 days; do not freeze.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, easy deviled eggs, holiday appetizer, crispy bacon deviled eggs

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