Bacon Deviled Eggs
Bacon Deviled Eggs is a flavorful French French Receipes dish prepared with quality ingredients. Place 12 large eggs in a large saucepan; add water to cover by 1".
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 12 large eggs in a large saucepan; add water to cover by 1".
Bring to a boil, cover, and remove from heat.
Let sit for 10 minutes.
Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.
Halve lengthwise and remove yolks.
Coarsely chop 3 slices of bacon.
Cook in a medium skillet over medium heat until browned and crisp.
Transfer bacon to paper towels.
Strain drippings through a fine-mesh sieve into a small bowl.
Add melted butter if needed to measure 2 tablespoons.
Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner.
Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.