The Best ever Deviled Eggs with Bacon, these are so good!!

My husband is not really a recipe guy, but there are a few things that he makes better than anyone else on the planet. The first is omelets. The second is grilled cheese sandwiches. And the third is deviled eggs.

He says the secret is in their simplicity–less is more (especially when it comes to mustard!) In any case, they are absolutely delicious. And I figured, since most of us will have a sudden influx of hard-boiled eggs to contend with this weekend, this would be the perfect time to share his top secret recipe.

DIG DEEPER


This mini cookbook is filled with tasty recipes made with five ingredients or less.Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

As a side note, the bacon is optional but highly recommended! If you are planning to add it, be sure to check out our instructions for quick & easy no-mess bacon!

Assemble your ingredients: Spicy brown mustard, yellow mustard, mayonnaise, cayenne pepper, black pepper, salt and eggs.

Here is what you need:

18 eggs
1 teaspoon spicy mustard
1 tablespoon yellow mustard
1/2 cup mayonnaise + 1 tablespoon
1/4 teaspoon pepper
1/4 teaspoon salt
dash of cayenne pepper or paprika
cooked bacon
 

Place eggs in pot and cover with water.

Step 1:  Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.

Run cold water over cooked eggs until cool enough to touch.

Step 2: Run cold water over eggs until cool enough to touch; drain water from pot. Shake pot vigorously to crush the egg shells.

Peel eggs under running water.

Step 3: Peel eggs under running water; dab dry with paper towel.

Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

Step 4: Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

Mix in mayonnaise, mustards, and spices then mash well with fork.

Step 5: Mix in mayonnaise, mustards, and spices. Mash well with fork.

Spoon mixture into ziplock bag then cut a small hole to squeeze out mixture into egg white halves.

Step 6: Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.

Sprinkle with paprika or cayenne pepper and add bacon to the top.

Step 7: Sprinkle with paprika or cayenne pepper and add bacon to the top.

Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.

Best Ever Deviled Eggs with Bacon

This classic recipe is updated with everyone's favorite BACON!
Course Appetizer
Cuisine American
Keyword Best Ever Deviled Eggs with Bacon
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 36 people

Ingredients

  • 18 eggs
  • 1 teaspoon spicy mustard
  • 1 tablespoon yellow mustard
  • 1/2 cup mayonnaise + 1 tablespoon
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • dash of cayenne pepper or paprika
  • cooked bacon

Instructions

  1. Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.

  2. Run cold water over eggs until cool enough to touch; drain water from pot.

  3. Peel eggs under running water; dab dry with paper towel.

  4. Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

  5. Mix in mayonnaise, mustards, and spices. mash well with fork.

  6. Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.

  7. Sprinkle with paprika or cayenne pepper and add bacon to the top.

Recipe Notes

Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.

Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!