Irresistible Million Dollar Bacon Deviled Eggs (Recipe for Printing)
Million Dollar Bacon Deviled Eggs pair smoky bacon with creamy yolks and a hint of Dijon, ideal for spring gatherings, Easter, or brunch. Crowd-favorite classic appetizer, ready in minutes. Save & click.
# What You Need:
→ Eggs and Filling
01 -
6 large eggs
02 -
3 tablespoons mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
1 teaspoon apple cider vinegar
05 -
1/2 teaspoon granulated sugar
06 -
Pinch of salt
07 -
Pinch of black pepper
→ Garnish
08 -
4 slices thick-cut bacon, cooked and crumbled
09 -
Smoked paprika, to taste (optional)
10 -
Chopped fresh chives (optional)
# How to Make It:
01 -
Arrange eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch.
02 -
Bring water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 to 12 minutes.
03 -
Drain hot water. Transfer eggs to an ice bath and let sit for 5 minutes until completely cooled, then peel eggs carefully.
04 -
Slice each egg lengthwise. Gently scoop out yolks into a medium bowl. Arrange egg white halves on a serving platter.
05 -
Mash egg yolks with a fork until very smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Stir thoroughly until creamy and evenly combined.
06 -
Pipe or spoon the yolk mixture evenly into the cavity of each egg white half.
07 -
Top each deviled egg with crumbled bacon. Sprinkle with smoked paprika and chopped chives if desired. Serve chilled.
# Extra Tips:
01 -
For best results, use eggs that are at least a few days old, as they peel more easily after cooking.
02 -
Ensure bacon is thoroughly crisp before crumbling for optimal texture.