Deviled Eggs with Bacon
I can’t pretend to believe that I’m the first one to come up with this concept. It seems like a natural progression to me. Bacon and eggs? How easy is that? Still, I’m 99.9% sure that I had never eaten a deviled egg flavored with bacon before.
In a roundabout way, it was kind of my Aunt Cheryl’s potato salad that inspired these eggs. Her American style potato salad gets a sweet taste from the sweet pickles she uses, and a salty crunch from bacon. That’s roughly what I was trying to recreate with these deviled eggs. Plus, everything is better with bacon, right?
Deviled Eggs with Bacon
- 3 tablespoons yellow mustard
- 1 teaspoons smoked paprika, plus additional for garnish
- 6 pieces thick-cut bacon
- 12 eggs
- A few dashes hot sauce
- 1 teaspoon sugar
- 3 tablespoons miracle whip
- 1/2 teaspoon BaconSalt (optional)
- Salt and freshly ground black pepper
1. Put the eggs in a saucepan, fill it halfway with cold water and set over high heat.
2. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells.
3. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown. Remove the bacon to a paper towel-lined plate. Once cool, break two slices into 6 large-ish pieces each for a garnish. Chop the remaining bacon into very small pieces and reserve.
4. Slice each egg in half longways, and scoop the yolks out into a medium bowl. Place the egg white shells onto a plate for filling, with the holes pointing up.
5. Break the yolks up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, sugar, hot sauce and mayo, and stir until the yolks have been smoothed out. Season to taste with salt and freshly ground black pepper.
6. Fill the eggs. If you don’t have a pastry bag, you can make your own by spooning the egg mixture into a Ziploc bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika and top each egg half with one of the reserved pieces of bacon, for an extra crunch.
Note: Miracle Whip is sweeter than regular mayonnaise, so if you use plain mayo instead, you might need a bit more sugar.
If you’ve never had Bacon Salt before, it’s exactly what it sounds like–a salty spice blend that adds the smoky taste of bacon. I like it on popcorn, scrambled eggs, and, obviously, deviled eggs. I’ve heard (though not seen) that it’s available on the shelves of Meijer stores, but we bought ours online.