Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 4 slices thick-cut bacon
- Smoked paprika (for garnish, optional)
- Chives (for garnish, optional)
Instructions
- Place the 6 large eggs in a pot, cover them with water, and bring to a boil.
- Once boiling, reduce the heat and simmer for 9-10 minutes for perfectly cooked yolks.
- After cooking, quickly transfer the eggs to a bowl of ice water.
- Once cooled, gently tap the eggs to crack the shells, then peel them under running water.
- Cut the peeled eggs in half, scoop out the yolks, and place them in a bowl.
- Mash the yolks until smooth, then stir in the mayonnaise, Dijon mustard, vinegar, and sugar.
- Crisp up the thick-cut bacon and chop most of it into bits.
- Gently fold the bacon into the yolk mixture.
- Spoon or pipe the yolk and bacon mixture back into the egg white halves.
- Top each egg with the reserved bacon bits, a dash of smoked paprika, and a sprinkle of fresh chives.
- Let the assembled deviled eggs sit in the fridge for at least 30 minutes.
Notes
For the best texture and flavor, use fresh eggs. Adding hot sauce can give a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 egg half
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 180mg