Who doesn’t love a good Deviled Egg? Festive and bursting with flavor, these favorite party nibbles can be dressed up seven ways to Sunday, and when done well, they are absolutely divine. We went with a simple classic filling - just egg yolks, mayo, dijon and vinegar - and let a perfect bite of rich savory bacon nestled into each one do the heavy lifting. The result? Deep satisfying flavor, and a platter that was empty in five minutes flat!
In a single layer, place eggs into saucepan and cover with water. Make sure there is about 1 1/2" of water above the eggs. Cook on high until
water begins to boil, then cover, turn the heat to low, and cook for 1
minute. Remove from heat and leave covered for 14 minutes. Remove from stove top and submerge in an ice bath.
Cook the bacon
Preheat oven to 425°F. Line a baking sheet with tin foil or parchment paper. Lay bacon out in a single layer. Cook in oven for 20-25 minutes or until bacon is crispy.
Remove from oven, let cool to touch and cut each slice of bacon into smaller pieces (I found 1"-2" worked best). Set aside.
Deviling the Eggs
Crack and peel each egg. It helps to run them under cool water while doing so. Make sure to dry off each egg with a paper towel.
Slice eggs in half lengthwise, removing the yolk into a separate bowl.
Arrange the now yolk-less egg whites onto a serving platter.
In the bowl of a Cuisinart blend the yolks with the mayonnaise, vinegar, mustard, salt, and pepper. Mix until smooth.*
Take a small zip lock bag and fold the sides over. Spoon yolk mixture into the bag pushing it towards one corner. Seal the top of the bag, removing excess air.
Snip the corner of the plastic bag and slowly pipe the yolk mixture evenly into each egg white. Sprinkle with a little Smoky Paprika.
Garnish each Deviled Egg with a slice of bacon.
Serve and enjoy!
Recipe Note
*Blending in a Cuisinart gives the yolk mixture a smooth and fluffy texture. We do want any lumps!
