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Spring’s Best Loaded Deviled Eggs with Crispy Bacon

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These loaded deviled eggs are piled high with crispy bacon, fresh chives, and a creamy filling that converts even sworn egg-haters. Perfect for spring gatherings, this quick and easy recipe is a crowd-pleaser that disappears from the table every time.

Ingredients

Scale
  • 12 large eggs (pasture-raised for richest yolks)
  • 1/3 cup mayonnaise (Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle brine (from dill pickles)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 6 slices thick-cut bacon
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Hard-Boil the Eggs: Place the 12 eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. Ice Bath: While eggs cook, prepare a large bowl of ice water. Transfer eggs to the ice bath using a slotted spoon and let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Cook the Bacon: While eggs cool, cook the 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
  4. Peel and Halve the Eggs: Gently crack eggs all over and peel under cold running water. Pat dry with a paper towel. Using a sharp knife, slice each egg in half lengthwise. Gently pop out yolks into a medium mixing bowl. Arrange 24 egg white halves on a serving platter.
  5. Make the Filling: To the bowl with yolks, add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon pickle brine, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Mash together with a fork until completely smooth and creamy. Adjust seasoning to taste.
  6. Fill the Eggs: Spoon yolk mixture into a piping bag or a zip-top bag with a small corner snipped off. Pipe filling into each egg white half, dividing evenly.
  7. Garnish and Serve: Sprinkle crumbled bacon and fresh chives evenly over filled eggs. Dust with additional smoked paprika for color. Serve immediately or refrigerate until ready to serve.

Notes

For easy peeling, use eggs that are a week or two old and always shock them in an ice bath. The pickle brine is the secret ingredient for brightness; you can substitute with apple cider vinegar or hot sauce. For a vegetarian option, omit bacon and top with smoked paprika, toasted pumpkin seeds, or crispy fried shallots. Store leftovers in an airtight container in the refrigerator for up to 2 days; assemble and garnish just before serving for best texture.

Nutrition

Keywords: deviled eggs, loaded deviled eggs, bacon deviled eggs, spring appetizer, Easter recipe, easy appetizer, crowd-pleaser, gluten-free, low-carb

Find it online: https://cookluma.com/springs-best-loaded-deviled-eggs-with-crispy-bacon/