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Bacon Dijon Deviled Eggs [Recipe]

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These Bacon Dijon Deviled Eggs are nearly perfect thanks to 3 tips from an old elderly Southern lady.  You know that has to make them good!

Bacon Dijon Deviled Eggs

My egg-love is conditional.  I could eat runny yolked eggs all day, every day.  My second choice is scrambled.  Hardboiled eggs I can tolerate, but I don’t like the yolks when they’re hard.  And – despite being Southern – I’ve never cared for deviled eggs.

Not liking a food makes me want to try to perfect a version I DO like.  I had to make these Chive & Caper Deviled Eggs for a wedding shower a few years ago.  The party-goers liked them and I even thought they were tolerable… but I haven’t made any since.  Until this weekend.  Because Vegas happens to love deviled eggs… especially these Bacon Dijon Deviled Eggs.

Bacon Deviled Eggs

To begin, I based the recipe off of my previous one.  Then I got creative.  I’d been reading a cookbook by Edna Lewis, a brilliant Southern lady, and saw that she adds apple cider vinegar and a pinch of sugar to her yolks.  Any excuse to use my beloved apple cider vinegar!  It gave the mix a bit of the tang you get if you do a version with relish.  Just a pinch sugar sweetens it just enough to remove the bite.

Ms. Lewis also uses heavy cream, but I stuck with my (slightly healthier) light mayo-mustard base.

Bacon Dijon Deviled Eggs

Another tip I incorporated made the filling impossibly smooth: mash up the yolks and other ingredients as you normally would, but then she pushes it through a fine sieve.

Yes, this is time-consuming.  No, you don’t have to do it to make the recipe.  But trust me when I tell you the silky yolk filling is worth every bit of the effort.  I think that was the key to my actually liking these.
Bacon Dijon Deviled Eggs

Last came the toppings.  Is anyone surprised it involved bacon?

That delicious salty meat with the crunch of the scallions and a little twinge smokey heat from the paprika was the perfect compliment to the silky, rich filling.

Vegas took a bite a laughed a little.  I stared at her trying to figure out if that was a good thing or bad thing… then she said

I want to open a bottle of champagne.  These make me feel like celebrating!”

I guess that’s a good thing…

Chicken Deviled Egg

We laughed again when she took a bite and realized the devil looked a bit like a chicken.  Do you see it?

These Bacon Dijon Deviled Eggs are nearly perfect thanks to 3 tips from an old elderly Southern lady.  You know that has to make them good!

Bacon Dijon Deviled Eggs

  • 6 hard-boiled eggs
  • 2 T dijon mustard
  • 1/4 C light mayonnaise
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp apple cider vinegar
  • Pinch of sugar
  • 2 slices of bacon, chopped
  • Scallions and smoked paprika, for topping

Place the eggs in a large pot and add just enough cold water to cover.  Salt water and bring to a boil.  Once the water is boiling, allow to cook for 30 seconds.  Remove the pot from the heat, cover, and let stand for 15 minutes. 

Remove the eggs from the pan and place in a bowl of ice water until cooled (5-10 mins).  Roll each egg on the counter, applying moderate pressure in order to crack.  Carefully peel the eggs, getting just under the first thin layer of membrane.  Rinse as necessary to remove any remaining shell bits.

Cut the eggs in half length-wise. Remove the yolks and place in a medium bowl, mashing with a fork until yolks are as smooth as possible.  Set the whites aside.

At this point, you may place the whites in baggies with paper towels to be assembled the next day.

When you are ready to assemble eggs, add the remaining ingredients (except bacon and toppings) to the yolks.  Using a fork, mash together until the mixture is mostly smooth (see note).*

If yolk mixture it too dry, you can add a bit of cream or milk to thin.

Place yolk mixture in a plastic baggie.  Cut the tip off of the baggie to pipe into whites (you can also just spoon it in).  Pipe or spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly.

Arrange the filled eggs on a plate.  Top with bacon pieces, scallions, and sprinkle with paprika.

Serve immediately, or cover and refrigerate for up to 6 hours.

*Note: If you want your yolks super creamy, press the mixture into a bowl through a fine sieve using the back of a wooden spoon.  This takes a bit of effort, but well worth it!

[Tweet “These Bacon Dijon #DeviledEggs are nearly perfect thanks to 3 tips from an elderly Southern lady – you know that has to make them good! “]

***

As someone who doesn’t like deviled eggs, I must say… these were pretty marvelous.

Do you like deviled eggs?

Have you ever tried to make a dish you don’t care for just to see if you can make a version you DO like?

Comments

  1. GOOPEYYY YOLKS – YES PLEASE!!!! I have only made deviled eggs once…… And they did NOT include bacon. Big mistake. Big mistake. Guess I gotta make these again!

  4. oooh as an AVOWED HATER OF THE DEVILED EGGS.
    I think Id like this.
    I think Im sending this to my bosses as EGGLANDS TOO so they can see it.

    xo

    • i’ll gladly take all your eggs then! I’m a devil of an egg. 😉

      Laura, chicken egg face is the best, way to go Vegas for seeing that

  6. I love eggs in every form…except deviled. BUT my husband absolutely loves them and devours them each and every time he spies them at a party or on a restaurant menu. He would die of happiness if I made these for him…so of course I can’t 🙂

  7. I do like deviled eggs but not really plain hard boiled. My egg eating and cravings go in cycles and I am on the low right now . . . . so weird.

  10. I used to make deviled eggs all the time back in the day, and I added Worchester sauce for a little bit of a kick. Back then, I used full fat mayo. I’d love to try again today with yogurt and avocado as a base, although I suspect they’d be a little scary looking.

    I hope you busted out the champagne.

    • I think I could dig the avocado. I thought about it in these but decided not to get tooooo experimental since I wasn’t conformable with it yet. Next time! I wonder how cream cheese would do…

  11. Those look GORGEOUS.
    Wow. I gotta say Vegas is a lucky woman.

    I often use the deviled egg concept with my yolk-less hard boiled egg white halves. They are an awesome vesicle for lots of things: hummus, guac, and … my personal “thing” peanut butter and jelly #strangebutgood.

    • Thank you Missy! That’s such a great idea… I’d totally fill one with cream cheese and jam. Brilliant! And the PB… I dunno… but maybe in the name of #strangebutgood.

  15. I don’t like deviled eggs. I don’t like the yolk. Even when I was like 8, if i was given a hard-boiled egg, I ate the white, but I’d let the yolk roll down the hill. And I’ve made plenty of meals I don’t want to eat (due to my meat/dairy aversion) that my family/guests absolutely love. Go figure. When I serve these folks a side dish, they don’t realize I’ve taken out the sugar and heavy cream, but that’s a secret I won’t share. 🙂

    • Haha! I have a rule about telling Vegas what’s in her food before she eats it. The less she knows, the better. 😉

  19. Haha! I totally see the chicken! That’s awesome. I do like deviled eggs, kinda. But I think that making sure the egg yolk mixture is silky smooth AND topping it with bacon would make me a convert.

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  1. […] are good, one can not live on cookie dough alone.  I’ve also had requests for French Toast, Bacon Dijon Deviled Eggs, and bacon.  I need to get to the store […]

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