Print

Creamy Classic Deviled Eggs with Bacon Bits

creamy classic deviled eggs with bacon bits - featured image
Print Recipe

A rich and silky deviled egg recipe featuring a creamy filling with mayonnaise and Greek yogurt, enhanced by crispy smoky bacon bits. Perfect for parties and quick appetizers.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 cup bacon bits (from 3–4 slices cooked and crumbled bacon)
  • 1 tablespoon finely chopped chives (optional)

Instructions

  1. Place 6 large eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a boil over medium-high heat.
  2. Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes. Prepare an ice bath. Transfer eggs to the ice bath immediately to stop cooking. Let cool for at least 5 minutes.
  3. Gently tap eggs on a hard surface and peel under cool running water. Pat dry with paper towels.
  4. While eggs cool, cook 3-4 slices of bacon in a small skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble into small bits.
  5. Slice peeled eggs in half lengthwise. Carefully scoop out yolks into a medium bowl. Mash yolks thoroughly with a fork or potato masher until smooth.
  6. Add 3 tablespoons mayonnaise, 1 tablespoon plain Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, salt, and pepper to the mashed yolks. Mix until creamy and well combined. Taste and adjust seasoning.
  7. Stir in half of the bacon bits, reserving the rest for garnish.
  8. Spoon or pipe the yolk mixture back into the egg white halves evenly.
  9. Sprinkle remaining bacon bits and smoked paprika over the filled eggs. Add chopped chives if desired.
  10. Refrigerate for at least 20 minutes to let flavors meld and filling set.

Notes

Use an ice bath immediately after boiling eggs to ensure easy peeling. Cook bacon low and slow for maximum crispness. Adjust filling thickness by adding more mayo or yogurt if too thick, or more yolk or mustard powder if too runny. Piping the filling creates a polished look but a spoon works fine. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a warm oven to restore bacon crispness; avoid microwaving.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, bacon bits, party appetizer, easy deviled eggs, classic deviled eggs, smoky deviled eggs

Find it online: https://piperplate.com/creamy-classic-deviled-eggs-with-bacon-bits-recipe-easy-and-perfect-for-parties/