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cold_biteEasyAmerican

Brunch Deviled Eggs with Bacon

Classic deviled eggs topped with crispy bacon crumbles and fresh chives

⏱️ Prep: 30min🍳 Cook: 15min⏰ Total: 45min👥 Serves: 24🌡️ cold
✓ gluten-free✓ keto✓ low-carb
⚠️ Contains: 🥚 Egg, 🥛 Dairy

Ingredients

  • 12 largeeggs
  • 0.33 cupmayonnaise
  • 2 tbspsour cream
  • 1 tbspDijon mustard
  • 1 tsphot sauce
  • 0.25 tspkosher salt
  • 0.125 tspblack pepper
  • 6 slicesbacon(cooked crispy, finely crumbled)
  • 2 tbspfresh chives(minced)
  • 0.25 tspsmoked paprika(for garnish)

📝 Make Ahead

Can be made up to 24 hours ahead; cover tightly and refrigerate. Add bacon and paprika garnish just before serving for best texture.

Instructions

  1. Place eggs in single layer in saucepan, cover with cold water by 1 inch
  2. Bring to boil, remove from heat, cover and let stand 10 minutes
  3. Transfer to ice bath for 5 minutes, then peel
  4. Halve eggs lengthwise and remove yolks to bowl
  5. Mash yolks with mayonnaise, sour cream, mustard, hot sauce, salt, and pepper
  6. Fold in half the bacon crumbles
  7. Pipe or spoon filling into egg white halves
  8. Top with remaining bacon crumbles and chives
  9. Dust with smoked paprika
  10. Refrigerate until serving

💡 Pro Tips

Steam eggs instead of boiling for easier peeling. Older eggs (10-14 days) peel more easily. The sour cream adds tanginess and helps the filling stay creamy. Cook bacon until very crispy so it stays crunchy on top of the eggs.

📜 History

Deviled eggs have been a Southern American staple since the 18th century. The addition of bacon is a natural evolution that transforms the classic appetizer into a more substantial brunch offering, combining two breakfast favorites in one bite.

🍸 Pairs Well With

Also pairs well with:

bloody-marymimosachampagnevodka