Where did the name come from?

Stuffed eggs and dressed eggs are just two of the names for deviled eggs in other countries. The term deviled, when referring to food in the U.S., started in the late 1700’s and referred to highly seasoned food, spicy food, or food cooked in hot spices. While mustard gives deviled eggs a little spice, you can definitely amp it up with ground peppers (cayenne or chipotle), diced jalapeños, or hot sauce.

Can I decorate deviled eggs?

SO FUN and SO MANY ways to decorate deviled eggs! Check our Easy Deviled Eggs 101 for more tips on decorating and garnishing deviled eggs.

Is there a right way to hard boil and peel eggs?

There are SO many theories on how to hard boil eggs. Our advice is if you have a method that works for you, stick with it. Our Easy Deviled Eggs 101 has more information on hard boiling your eggs.

Bacon Deviled Eggs - Appetizer Bliss

Description

This bacon deviled eggs recipe takes a classic and adds a favorite ingredient (BACON!) for a perfect appetizer for holidays, parties, or get togethers!

Ingredients

Scale

12 eggs
1/2 cup mayonnaise or greek yogurt
4 teaspoon dijon mustard
Salt and pepper to taste
4-6 pieces thick bacon, cooked crisp

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Instructions

Place eggs, single layer, in a saucepan and add enough water to cover the eggs by at least an inch.
Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
Let the eggs cool (about 15 minutes) until you are able to handle them.
Peel the eggs and cut them in half lengthwise.
Hold cut egg half over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place egg white 'shells' on a tray.
Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the egg yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
Cut half the bacon into small pieces. Add to the yolk mixture and mix with a spoon.
Cut the rest of the bacon into slightly larger pieces for garnish.
Fit a piping bag with a large tip and fill with the yolk mixture.
Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
Place on a serving platter and top with remaining bacon pieces.
Serve.

Notes

See Easy Deviled Eggs 101 for more information on all things Deviled Eggs! Boiling, peeling, decorating, it is all here.

Piping tip too small for the egg yolk mixture - remove the tip and just use the end of the piping bag. Use a spoon or small cookie scoop instead.

Add a few more eggs to the pot when hard boiling them in case there are problems peeling some of the eggs. This gives you a few backups if needed.

Prep Time: 5 minutes
Assembly Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Cook
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 149
Sugar: 0.8 g
Sodium: 224.6 mg
Fat: 11.5 g
Carbohydrates: 0.8 g
Protein: 9.4 g
Cholesterol: 257.9 mg