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American

Brunch Deviled Eggs with Bacon

Classic deviled eggs topped with crispy bacon crumbles and fresh chives

cold_biteEasyAmerican
Prep30 minCook15 minTotal45 minServes24Tempcold
✓ gluten-free✓ keto✓ low-carb
⚠ Contains: 🥚 Egg, 🥛 Dairy
Recipe
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. 1Place eggs in single layer in saucepan, cover with cold water by 1 inch
  2. 2Bring to boil, remove from heat, cover and let stand 10 minutes
  3. 3Transfer to ice bath for 5 minutes, then peel
  4. 4Halve eggs lengthwise and remove yolks to bowl
  5. 5Mash yolks with mayonnaise, sour cream, mustard, hot sauce, salt, and pepper
  6. 6Fold in half the bacon crumbles
  7. 7Pipe or spoon filling into egg white halves
  8. 8Top with remaining bacon crumbles and chives
  9. 9Dust with smoked paprika
  10. 10Refrigerate until serving
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
bloody-marymimosachampagnevodka
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American◆Easy