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Loaded Classic Deviled Eggs

Classic deviled eggs with creamy filling and crispy bacon bits on rustic board
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Creamy, tangy deviled eggs topped with smoky bacon, fresh chives, and crunchy bell pepper. A perfect make-ahead appetizer that disappears first at any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar or pickle juice
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 3 slices cooked bacon, finely crumbled
  • 2 tablespoons finely chopped chives or green onion
  • 1 tablespoon finely diced red bell pepper

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a full boil over high heat.
  2. Once boiling, immediately cover, remove from heat, and let stand for 12 minutes.
  3. Transfer eggs to a bowl of ice water to cool completely, about 15 minutes.
  4. Peel eggs under cool running water. Slice each in half lengthwise.
  5. Gently remove yolks to a medium bowl. Arrange whites on a serving platter.
  6. Mash yolks with a fork until fine. Add mayonnaise, mustard, vinegar, 1/4 tsp smoked paprika, garlic powder, salt, and pepper. Mix until smooth and creamy.
  7. Taste and adjust seasoning if needed.
  8. Spoon or pipe filling into egg white halves.
  9. Top each with crumbled bacon, chives, and diced red pepper. Dust lightly with additional smoked paprika.

Notes

Boil and peel eggs up to 3 days ahead. Store whole, peeled eggs in fridge. Filling can be made 1 day ahead and stored separately. Assemble within 2-3 hours of serving for best texture.

Nutrition

Find it online: https://www.stacksipsnack.com/loaded-classic-deviled-eggs/