Step by step instructions for perfect easy to peel hard boiled eggs that make the best bacon deviled eggs. Creamy eggs topped with crispy bacon make these a potluck staple.
It is my true belief that these are hands down the best bacon deviled eggs out there. There is nothing worse then biting into a deviled egg and having the texture be all wrong. Too much mayonnaise, no pickle juice, not enough salt, the problems span a wide range.
Deviled eggs truly may be one of the most important side dishes ever when it comes to the holidays, and entertaining in general. Someone always brings them and normally they are gone before dinner is even served.
So the next time you have to sign up for bringing a dish to the family get together, try and beat Aunt Gertrude to the punch, and tell everyone you are bringing them this year.
Why are Deviled eggs called Deviled eggs?
According to the the information on Wikipedia “the term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with “spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.”
I mean who else likes hot and spicy foods as much as the devil himself? And me maybe?
It’s funny, I always thought it had to do with the way everything was sort of whipped together. I’m not sure where I got that idea now. Based on the information above though, true deviled eggs should be kind of spicy. These for the most part when I make them are not so that nobody loses their mind at the family gatherings. But you could easily slip in a bit of jalapeno or cayenne pepper if you so desired.
Apparently you can also use the term salad eggs, dressed eggs, or stuffed eggs. Some people apparently even call them angel eggs but truly that’s just wrong.
Ingredients Needed For Perfect Deviled Eggs
- Eggs: You’ll want perfect hard boiled eggs for this recipe! If you are using the classic pan method look for eggs that are older for best results. If you are using our Instant Pot Hard Boiled Eggs recipe, this is not important.
- Mayonnaise: Real full fat mayonnaise. Don’t use reduced fat or god forbid Miracle Whip here or grandma will roll over in her grave and smack you.
- Mustard: Classic yellow mustard is the default but a bit of spicy mustard here is totally appropriate historically if you are the spicy lover.
- Dill Pickle Juice: Salty vinegar infused with pickles. It’s necessary to add the acid component to balance this so for the love of all things holy please don’t skip it.
- Seasonings: garlic powder, salt, pepper and of course a sprinkle of paprika makes this classic recipe pop!
- Bacon: Real crispy bacon crumbled up. Toss in a bit of warmed bacon grease if you really want to go all out. Top just before serving! Soggy cold bacon is no good. Always top with fresh bacon.
Step By Step Video Tutorial
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CAN YOU MAKE DEVILED EGGS AHEAD OF TIME?
Yes, you can make the basic deviled eggs up to 3 days in advance. The key is to store the whites and egg yolk filing separately. Store the egg white halves in a well-sealed container and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out of it.
When you are ready to serve them (or a few hours ahead of time), top the whites with the filling after giving it a good stir. Cook your bacon fresh just before you are ready to serve or head to the party.
The longer the bacon sits the soggier and chewier it gets so fresh is best when it comes to the garnishes!
More Holiday Recipes
Creamy Stovetop Green Beans Recipe
Slow Cooker Mashed Potatoes Recipe
Amazing Bacon Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼-½ teaspoon garlic powder
- 1 tablespoon pickle juice
- 4 pieces cooked bacon, roughly chopped
- Optional ½ -1 tsp bacon grease
Instructions
- Fill a medium sized saucepan with enough hot water to fully submerge the eggs. Ensure the pan is large enough for eggs to not crowd each other. Add salt and vinegar. Do not add the eggs!
- Bring to a rolling boil. Then remove from heat. Slowly lower eggs into the pot with a slotted spoon, being careful not to crack them.
- Bring to a low simmer and cook 13 minutes.
- Remove from heat and immediately plunge into a large bowl of ice water. Allow them to cool completely (at least 15 minutes).
- While eggs cool, mix together mayonnaise, mustard, pepper, salt, garlic powder, and pickle juice together in a bowl.
- Peel eggs and cut in half with a sharp knife.
- Separate egg yolks to a medium bowl and egg whites to a serving platter.
- Mash the yolks into a fine crumble using a fork. Add to the mayonnaise mixture.
- Evenly disperse heaping spoonfuls of the yolk mixture into the egg whites.
- Sprinkle with paprika and garnish with bacon and green onions.
- Serve immediately!
