Deviled eggs are a tried and true appetizer that is sure to please any crowd for any occasion! Be it Easter, game day, or a family get-together deviled eggs are a great finger-food appetizer to whip up. Aside from being delicious, they’re incredibly easy to put together to serve a crowd.
We can agree that deviled eggs are delicious, but have you ever tried adding bacon? If not, you’re missing out! Read below to learn how to make the best deviled eggs with bacon!
Why do we love this recipe?
While deviled eggs are a classic appetizer recipe, they offer endless combination options ranging from sweet to savory. Adding bacon to deviled eggs is a wonderful flavor pairing, you will absolutely love this recipe!
These deviled eggs have always been a knock-out at any party I’ve brought them to. I even overheard some friends sharing their delight while enjoying them at a potluck recently! It’s always nice to hear the praises of friends and family enjoying a homemade dish!
This recipe not only uses bacon, but also maple syrup. The sweetness from the syrup caramelizes the bacon during the cooking process and creates an amazing deviled egg!
What are deviled eggs?
It is said that deviled eggs originated in Rome known as “gallinae farciminae” or “stuffed eggs”. The dish made its way to the United States during the 18th century where it became a popular appetizer and side dish. The term “deviled” is said to have been used to describe dishes that were highly seasoned or spicy! Today, deviled eggs are a classic appetizer for holidays and parties – perfect for a crowd!
Ingredients for Deviled Eggs with Bacon
- Eggs: High quality fresh eggs are the foundation of this recipe!
- Bacon: Use high quality bacon for this recipe, extra thick is extra delicious!
- Pure Maple Syrup: High quality syrup makes this recipe shine!
- Shallot: More mild than onion or garlic, the sweetness of the shallot compliments the maple syrup in this recipe.
- Mayonnaise: Adds creaminess to the egg filling.
- Dijon Mustard: Balances the flavors of this recipe and adds extra depth.
- Dill Pickle Juice: The vinegar in pickle juice cuts the sweetness with fresh dill undertones!
- Salt & Pepper: Creates balance within the flavors of the recipe.
How to Make Deviled Eggs
- Start by boiling the eggs. Allow them to cool completely in an ice bath before peeling.
- Prepare the bacon, simmer over low heat with pure maple syrup until crisp and caramelized. Set aside to cool, reserving some of the bacon grease. Once the bacon has cooled, break into 24 pieces.
- Once peeled, halve the eggs, and remove the yolks and set aside.
- Prepare the filling by mixing the yolks, reserved bacon grease, shallot, mayonnaise, mustard, pickle juice, and salt & pepper until smooth.
- Once the filling is prepared, taste test: you may need to add more mayo, or maybe a bit more pickle juice.
- Prepare the deviled eggs: Add a dollop of the yolk mixture to each egg white, then top with a piece of bacon and a pinch of coarse sea salt or paprika.
Tips for Making the Best Deviled Eggs with Bacon:
- As with any recipe, use fresh and high quality ingredients. For this recipe, it’s especially important to use high-quality bacon and pure maple syrup for the best flavor.
- We recommend using a cookie dough scoop to make filling the egg whites easy! You may also try a piping bag to fill the egg whites, use a large tip for a decorative touch.
- To make ahead, store the egg white halves and the filling separately in the refrigerator, then assemble just before serving.
- Don’t overfill the egg whites or they may become messy and difficult to eat.
- Try making the filling mixture using a food processor for a silky smooth filling!
Deviled eggs are best enjoyed within 2-3 days in the refrigerator.
Yes, deviled eggs can be made ahead of time. Simply store the egg white halves and the filling separately in the refrigerator, assemble just before serving.
Deviled eggs are a bit of a choose-your-own-adventure type of appetizer! The sky is the limit on ingredient mixtures to try. For a spicy deviled egg try adding jalapeño (candied jalapeños would be eggcelent)… You may also try a pinch of cayenne pepper or a variety of fresh herbs such as dill or chives!
Deviled Eggs with Bacon
- 1 Dozen 12 Fresh Eggs
- 3 Strips Bacon
- 2 Tablespoons Pure Maple Syrup
- 1/2 a Small Shallot Minced
- 1/3 cup Mayonaise
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Dill Pickle Juice
- Salt & Pepper
- Begin by hard boiling the eggs: Place the eggs in a large stock pot or sauce pan (large and deep enough for the eggs to be completely submerged in water). Fill with cool water so that the eggs are covered completely. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. Remove from heat and place the eggs in an ice bath for 5 minutes to cool.
- While the eggs cool, prepare the bacon: Place the bacon strips in a frying pan, drizzle the maple syrup over the top and cook over low heat. Keep the heat lower than you normally would so as to not burn the bacon. Once crisp, remove the bacon from the frying pan and set aside allowing it to cool (do not place on a paper towel as it will be sticky). Reserve 2 tablespoons grease from the frying pan. Once cooled, break the bacon strips into 24 small pieces.
- Peel the eggs: Gently tap the eggs on a hard surface to crack the shell, then peel under cold running water.
- Cut the eggs: Slice the eggs in half lengthwise and remove the yolks.
- Prepare the egg filling: Combine the yolks, reserved bacon grease, minced shallot, mayonaise, mustard, pickle juice, and salt & pepper in a medium bowl. Mix until smooth. Tip: Use a food processor or immersion blender for a silky smooth filling.
- Fill the eggs: Add a dollop of the yolk mixture to each egg white, then top with a piece of bacon and a pinch of coarse sea salt or paprkia. Tip: Use a cookie dough scoop for even and easy egg filling!
Deviled eggs with bacon are a tasty twist on a classic appetizer. By following these simple steps, you’ll have a delicious dish that’s sure to impress your guests. So go ahead and give it a try – your taste buds will thank you!