Bacon Deviled Eggs

These easy bacon deviled eggs are a classic recipe dressed up with the addition of bacon bits and chives. Plus learn my tricks for the best deviled eggs ever!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 180kcal

Author Sara Welch

Ingredients

12 hard boiled eggs peeled and cut in half
1/2 cup mayonnaise
2 tablespoons heavy cream
2 teaspoons yellow mustard
salt and pepper to taste
1/4 teaspoon smoked paprika
4 slices bacon cooked and crumbled
1/4 cup minced chives

Instructions

Separate the egg whites from the yolks. Place the yolks in the bowl of a food processor and place the whites on a serving tray.
Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; process until smooth.
Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each white.
Sprinkle smoked paprika over the eggs. Top with bacon and chives and serve.

Video

Notes

I cook a few more eggs than necessary so if I have any issues with peeling, I've got some backups.
The easiest way to fill a deviled egg is with a pastry bag. I use a disposable pastry bag with a large star tip for perfect looking egg filling.
If you don't have a pastry bag, simply use a gallon sized plastic bag with one corner snipped off as a makeshift pastry bag.
Keep your bacon crumbles small so that they'll stick to the filling better.

Nutrition