Classic Bacon Deviled Eggs (Print-Friendly Version)
Egg halves filled with creamy yolk, pickles, and bacon, perfect as an appetizer or for gatherings.
# Ingredients List:
→ Eggs
01 -
8 large eggs, hard boiled, peeled and sliced lengthwise
→ Filling
02 -
60 ml mayonnaise
03 -
10 ml dill pickle juice
04 -
2.5 ml yellow mustard or Dijon mustard, to taste
05 -
1 pinch fine salt, to taste
06 -
0.5 ml ground black pepper
07 -
0.5 ml garlic powder
08 -
2 baby dill pickles, very finely diced
→ Topping
09 -
2 g paprika, for garnishing
10 -
85 g bacon (4 strips), chopped and cooked until browned
# How to Make It:
01 -
Slice peeled hard-boiled eggs lengthwise and arrange the halves cut-side up on a serving plate.
02 -
Carefully remove yolks from egg whites and transfer them to a medium mixing bowl.
03 -
Using a fork, mash the yolks into a fine crumb. Add mayonnaise, pickle juice, mustard, salt, black pepper, and garlic powder. Mix thoroughly to achieve a creamy texture.
04 -
Fold in the finely diced baby dill pickles, adjusting seasonings if necessary.
05 -
Spoon a generous teaspoon of prepared filling into each egg white half.
06 -
Sprinkle the filled eggs with paprika and top with browned bacon pieces before serving.
# Extra Tips:
01 -
To achieve smooth filling, ensure yolks are fully cooled before mashing and use a piping bag for an elegant presentation.