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Classic Deviled Eggs with Bacon
  • 8-10 hard-boiled eggs
  • 3-4 slices of cooked bacon , crumbled
  • 1/4 cup mayo
  • 1 T Dijon mustard
  • 1/4 tsp . salt
  • 1/8 tsp . pepper
  • Chopped chives , optional
  • Red Pepper Flakes , optional
  1. Cut hard-boiled eggs in half and scoop out the yolks into a separate bowl, set egg halves aside
  2. Mix together egg yolks, mayo, Dijon mustard and salt and pepper until smooth
  3. Put mixture into a pastry bag, or a Ziploc bag (cut a small hole in the corner)
  4. Pipe the yolk mixture into the egg halves
  5. Top eggs with crumbled bacon and chives, if using
  6. Serve immediately, or store in the refrigerator until ready to serve
  7. Enjoy!
Recipe Notes

To make the perfect hard-boiled eggs, put eggs into the a large sauce pan and cover with water. (Make sure there is about an 1" to 1 1/2" of water above the eggs). Keep pan uncovered and bring water to a rolling boil, then immediately reduce the heat to a simmer and set a timer for 12 minutes. After 12 minutes, transfer the eggs to a bowl full of ice water for about 5-10 minutes before peeling.