Name: Irresistible Million Dollar Bacon Deviled Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 6 large eggs (use a few days old for easier peeling); 4 slices thick-cut bacon (substitute with turkey bacon for a lighter variation); 1/2 cup mayonnaise (adjust according to preferred consistency); 2 tablespoons Dijon mustard (yellow mustard can be used as an alternative); 1 teaspoon apple cider vinegar; 1 teaspoon granulated sugar (a pinch enhances the flavor without making it sweet); 1 teaspoon smoked paprika (sprinkle on top for color and smokiness); 2 tablespoons chives, freshly chopped (for added flavor)

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Introduction

These Irresistible Million Dollar Bacon Deviled Eggs elevate a classic appetizer into a flavorful treat. With creamy yolk filling, crispy bacon, and a touch of smoky paprika, they’re perfect for gatherings or a special snack.

A close-up of several deviled eggs arranged on a white marbled surface, each with three distinct layers: the smooth, firm white egg base, the creamy light yellow filling piped neatly inside the egg white, and a topping of crispy brown bacon bits scattered generously with small pieces of chopped green onion for color. The focus is on one deviled egg in the front with a crisp, textured bacon topping and vibrant green onion pieces, while the other eggs softly blur into the background. The overall look is clean and appetizing, showing the textures of smooth egg whites, creamy filling, and crunchy toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (use a few days old for easier peeling)
4 slices thick-cut bacon (substitute with turkey bacon for a lighter variation)
1/2 cup mayonnaise (adjust according to preferred consistency)
2 tablespoons Dijon mustard (yellow mustard can be used as an alternative)
1 teaspoon apple cider vinegar
1 teaspoon granulated sugar (a pinch enhances the flavor without making it sweet)
1 teaspoon smoked paprika (for garnish)
2 tablespoons chives, freshly chopped (for garnish)

Instructions

Step 1: Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat, then lower heat and simmer for 10–12 minutes. Transfer the eggs to an ice bath for 5 minutes to cool and make peeling easier.
Step 2: Carefully crack and peel the eggs. Cut them in half lengthwise and remove the yolks. Place yolks in a bowl and mash until smooth.
Step 3: Cook the bacon in a skillet until crispy. Drain on paper towels, crumble most of it, and set aside some pieces for garnish.
Step 4: Mix the mashed yolks with mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, and the crumbled bacon until creamy and well combined.
Step 5: Spoon or pipe the yolk mixture back into the egg white halves, filling each evenly.
Step 6: Garnish each deviled egg with reserved crispy bacon pieces, a sprinkle of smoked paprika, and chopped chives.
Step 7: Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld and the filling firm up.

Tips & Variations

For easier peeling, use eggs that have been refrigerated for a few days rather than very fresh eggs.
Swap out thick-cut bacon for turkey bacon to reduce fat without sacrificing flavor.
Add a small dash of hot sauce or cayenne pepper to the yolk mixture for a spicy kick.
Use a piping bag with a star tip for a fancier, more professional presentation.

Storage

Store the deviled eggs in an airtight container in the refrigerator. They are best eaten within 2 days for optimal freshness. When ready to serve, take them out about 10 minutes beforehand to take the chill off. Avoid freezing as it can affect the texture of the filling and egg whites.

How to Serve

A close-up of four deviled eggs arranged on a white plate with a white marbled texture background, each egg is cut in half showing a smooth, creamy pale yellow yolk filling swirled neatly into the white egg white base, topped with small crispy reddish-brown bacon bits and sprinkled with bright green chopped chives, the front deviled egg is sharply in focus while the others softly blur behind it, giving a fresh and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs a day in advance?

Yes, you can prepare and fill the eggs up to one day ahead. Keep them refrigerated and add fresh garnishes right before serving to keep them looking their best.

Why should I use older eggs for boiling?

Older eggs peel more easily than very fresh eggs because the pH level changes over time, reducing the shell’s adhesion to the egg white. This makes peeling smoother and less frustrating.