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Creamy Deviled Eggs with Crispy Bacon Bits

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A rich and creamy deviled eggs recipe enhanced with crispy bacon bits and a hint of smoked paprika, perfect for parties and family gatherings.

Ingredients

Scale
  • 12 large eggs (room temperature for easier peeling)
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • 6 slices bacon (cooked until crispy, then finely chopped)
  • 1 tablespoon chives or green onions, finely chopped (optional, for garnish)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about an inch (approximately 3 cups/700 ml). Bring water to a rolling boil over high heat (about 10 minutes). Once boiling, cover the pot, turn off the heat, and let eggs sit for 12 minutes.
  2. Immediately transfer eggs to a bowl of ice water to cool for 5-10 minutes. Gently tap each egg on the counter all over to crack the shell, then peel under running water if needed. Pat dry with paper towels.
  3. While eggs cool, cook 6 slices of bacon until crispy (about 8 minutes in a skillet over medium heat or 15 minutes at 400°F/200°C in the oven). Drain on paper towels, then finely chop into small bits.
  4. Slice peeled eggs in half lengthwise. Carefully scoop out yolks into a mixing bowl. Mash yolks with a fork until crumbly.
  5. Add 1/3 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika to the mashed yolks. Stir until smooth and creamy. Taste and adjust seasoning if needed.
  6. Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture, mounding it slightly.
  7. Sprinkle crispy bacon bits generously over each filled egg. Add a pinch of smoked paprika and finely chopped chives or green onions for color and freshness.
  8. Refrigerate the deviled eggs for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Use room temperature eggs for easier peeling. Peel eggs under running water to help separate the shell. Add bacon bits just before serving to keep them crispy. If filling is too thick, add a splash of milk or extra sour cream to loosen. Bacon can be cooked in skillet or baked on a sheet pan. For dairy-free, substitute mayo with vegan mayo and sour cream with Greek yogurt or omit.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon deviled eggs, party appetizers, easy deviled eggs, crispy bacon bits, holiday appetizers

Find it online: https://evabakery.com/creamy-deviled-eggs-with-crispy-bacon-bits-easy-recipe-for-perfect-party-appetizers/