Description
When it comes to classic Southern appetizers, few bites are more beloved—or more versatile—than Southern Bacon Deviled Eggs.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and black pepper, to taste
- ¼ teaspoon smoked paprika, plus more for garnish
- 3 slices bacon, cooked until crispy and finely chopped
- Chives or green onions, for garnish (optional)
Instructions
Step 1: Boil the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
Step 2: Cool and Peel
Transfer eggs to an ice water bath to stop the cooking. Let sit for 5 minutes, then peel and slice in half lengthwise.
Step 3: Make the Filling
Remove yolks and place in a bowl. Mash with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mix until creamy and smooth.
Step 4: Fill the Eggs
Spoon or pipe the filling back into the egg whites. A piping bag gives a polished look, but a spoon works just as well.
Step 5: Garnish
Top each egg with crumbled crispy bacon and a sprinkle of smoked paprika. Add chopped chives or green onions for extra color and flavor.
Serve immediately or chill until ready to serve.
Notes
- Use a deviled egg carrier with individual wells
- Place in a muffin tin lined with paper towels to prevent sliding
- Chill before travel to firm up the filling
- Prep Time: 10
- Cook Time: 15
- Category: appetizer
- Cuisine: American
Nutrition
- Serving Size: 6 (12 halves)
- Calories: 220
- Fat: 5g
- Carbohydrates: 4g
- Fiber: 4g
- Protein: 6g
Keywords: Southern Bacon Deviled Eggs