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Kid-Approved Bacon Deviled Eggs: Easy Party Appetizer

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These bacon deviled eggs are the perfect party appetizer with a creamy, tangy filling and a smoky, crunchy bacon topping. They’re quick to make, kid-approved, and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1/4 teaspoon paprika
  • 6 slices thick-cut bacon (Wright Brand or Nueske’s recommended)
  • Fresh chives or green onions, finely chopped
  • Extra paprika for garnish (optional)

Instructions

  1. Hard-boil the eggs: Place the 12 eggs in a large pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pot from the heat, cover it, and let it sit for exactly 12 minutes. While the eggs are sitting, prepare an ice bath in a large bowl.
  2. Cool and peel the eggs: After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. Gently tap each egg on the counter to crack the shell, then roll it between your hands to loosen the shell. Peel under running cold water for the best results. Pat the peeled eggs dry with a paper towel.
  3. Cook the bacon: While the eggs are cooling, preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Lay the 6 slices of thick-cut bacon in a single layer on the sheet. Bake for 15-20 minutes, or until the bacon is deep golden brown and very crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cool, crumble it into small pieces.
  4. Prepare the filling: Slice each hard-boiled egg in half lengthwise. Carefully pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut side up. Using a fork, mash the yolks until they are completely broken up and look like fine crumbs. Add the 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon dill pickle juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika. Stir until the mixture is completely smooth and creamy. Tast…
  5. Fill the eggs: Spoon the yolk mixture into a piping bag or a sturdy zip-top bag. If using a zip-top bag, snip off one corner. Pipe the filling into each egg white half, mounding it slightly. Alternatively, use a small spoon to fill the eggs.
  6. Top and serve: Sprinkle the crumbled bacon evenly over the filled eggs. Garnish with a sprinkle of fresh chives or green onions and a light dusting of paprika. Serve immediately or refrigerate until ready to serve.

Notes

For best results, use older eggs (about a week old) for easier peeling. Cook bacon until extra crispy to maintain crunch. Store bacon separately if making ahead to keep it crunchy. The filling can be made a day in advance.

Nutrition

Keywords: bacon deviled eggs, deviled eggs with bacon, easy appetizer, party appetizer, kid-friendly, gluten-free, low-carb

Find it online: https://spoonmira.com/kid-approved-bacon-deviled-eggs-easy-party-appetizer/