Deviled Eggs with Bacon

Featuring a secret ingredient that brings this classic recipe to a whole new level, these are the best deviled eggs that I’ve tried in a long time and have quickly become my personal favorite.

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Course: Deviled Eggs

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

8 hard-boiled eggs
3 bacon slices cooked, chopped
⅓ cup mayonnaise
1 tsp sriracha sauce
½ tbsp chopped chives

Instructions

With your hard boiled eggs ready to use, cut into halves, longwise.
Remove yolks to another bowl bowl. Mash lightly with a fork.
Add mayonnaise and sriracha sauce and mix with the yolks.
Combine until the filling is smooth.
Place filling in a piping bag or zip top bag.
Pipe or fill each egg half with some filling.
Garnish with bacon and chopped chives if desired.

Notes

Get the best tips for making easy to peel hard-cooked eggs.

If you want to pack in the flavor, you can also try adding different spices to your egg yolk mixture. Some of my favorites are garlic powder, cayenne pepper, smoked paprika, or just black pepper with a pinch of salt.

To get the smoothest consistency possible for your filling, put all of the ingredients into a food processor and mix.

For your bacon crumbles, I’ve found that using a frying pan to get a crispy exterior on your bacon works best.

Using a piping bag for your filling? Try leaving your mayonnaise out for around 15 minutes before creating your mixture, so that it comes closer to room temperature. This will make it easier to not only fill the bag itself but also to pipe it into your egg whites.

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