• Antoinette

Now this is what I call Bacon and Eggs!

Bacon Deviled Eggs


1 dozen eggs

6 tbsp. real mayonnaise

2 sweet pickles, diced

2 tsp. Dijon mustard

salt and pepper, to taste

1 tsp. garlic powder

1/2 tsp. onion powder

1 tbsp. Melted butter

1/2 tsp. smoked paprika, plus more for garnish

3 slices bacon, cooked and crumbled

2 tbsp. chives, finely diced, for garnish


Carefully place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off heat. Allow the eggs to cook, covered, for 10 minutes. Transfer the eggs to a bowl of ice water and chill for 10 minutes.

Slice the hard boiled eggs in half lengthwise. Remove the yolks to a small bowl with a spoon and place the egg whites on a plate. Mash the yolks using a fork and add the mayonnaise, diced pickles, dijon mustard, salt, pepper, garlic powder, onion powder, melted butter, and smoked paprika together until nice and creamy. Fold in 3/4 of the diced bacon. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with more bacon bits, chives and smoked paprika.

Enjoy! 🐣

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