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Best Loaded Thanksgiving Deviled Eggs with Crispy Bacon

Loaded Thanksgiving Deviled Eggs - featured image
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These quick and easy deviled eggs are loaded with crispy bacon and creamy yolk filling, making them the perfect crowd-pleasing appetizer for Thanksgiving or any gathering.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon smoked paprika, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chives, finely chopped
  • Optional: pickled jalapeños or hot sauce (e.g., Tabasco)

Instructions

  1. Place the eggs in a large saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover, and let sit for exactly 12 minutes. Meanwhile, prepare a bowl of ice water.
  2. After 12 minutes, use a slotted spoon to transfer the eggs to the ice water bath. Let sit for at least 5 minutes to stop cooking and make peeling easier.
  3. While the eggs cool, preheat oven to 400°F. Line a baking sheet with foil and lay bacon slices in a single layer. Bake for 12-15 minutes until crispy and golden. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
  4. Peel the eggs: gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Start peeling from the wider end. Rinse under cold water to remove shell fragments and pat dry.
  5. Slice each egg in half lengthwise with a sharp knife. Gently pop out the yolks into a medium bowl. Arrange the egg white halves on a serving platter, cut-side up.
  6. Mash the yolks with a fork until completely crumbly. Add mayonnaise, Dijon mustard, white vinegar, and smoked paprika. Mix until smooth and creamy. Season with salt and pepper to taste. If desired, stir in a few drops of hot sauce.
  7. Reserve about 2 tablespoons of crumbled bacon for garnish. Fold the remaining bacon into the yolk mixture until evenly distributed.
  8. Transfer the filling to a piping bag or a zip-top bag. If using a zip-top bag, snip off one corner. Pipe the filling into each egg white half, dividing evenly.
  9. Sprinkle reserved bacon crumbles over the filled eggs. Dust with smoked paprika and sprinkle with fresh chives. Serve immediately or refrigerate until ready to serve.

Notes

For perfect hard-boiled eggs, use older eggs (a week old) for easier peeling. The 12-minute sit time is crucial for tender yolks. Don’t overcook the bacon; remove when deep golden brown. Pipe the filling for a prettier presentation. Deviled eggs are best served cold; make ahead and assemble an hour before serving. Leftovers keep in the refrigerator for up to 2 days in an airtight container.

Nutrition

Keywords: deviled eggs, loaded deviled eggs, Thanksgiving appetizer, bacon deviled eggs, easy appetizer, holiday appetizer

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