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Crowd-Pleasing Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving deviled eggs with crispy bacon - featured image
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These deviled eggs feature a creamy, tangy filling with a secret touch of bacon fat and a crispy bacon topping. They’re the perfect make-ahead appetizer for Thanksgiving or any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 6 slices thick-cut bacon
  • 1 teaspoon reserved bacon fat
  • Fresh chives or parsley, finely chopped (for garnish)
  • Extra smoked paprika (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Place the 12 eggs in a large saucepan and 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. While the eggs cook, prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water and let cool completely for at least 10 minutes.
  3. While the eggs cool, place the 6 slices of thick-cut bacon in a cold cast iron skillet. Turn heat to medium and cook, flipping occasionally, until deep golden brown and crispy (8-10 minutes). Transfer bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of the rendered bacon fat. Once cool, chop or crumble the bacon finely.
  4. Gently tap each egg on the counter to crack the shell all over. Peel starting from the wider end. Run under cold water to help remove stubborn shell bits. Pat dry.
  5. Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a small mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  6. Add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, and reserved bacon fat to the bowl with the yolks. Mash together with a fork until completely smooth and creamy. Season with salt and pepper to taste.
  7. Transfer the yolk mixture to a piping bag or a zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, mounding slightly in the center.
  8. Sprinkle the crispy chopped bacon evenly over all the filled eggs.
  9. Dust the eggs lightly with extra smoked paprika. Sprinkle with fresh chopped chives or parsley and finish with a pinch of flaky sea salt if desired. Serve immediately or refrigerate until ready to serve.

Notes

You can boil and peel the eggs up to 2 days in advance. The filling can be made a day ahead. Assemble the deviled eggs no more than 4 hours before serving for best texture. The bacon fat in the filling is the secret ingredient—don’t skip it!

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, holiday appetizer, crowd-pleasing appetizer

Find it online: https://fizzlefork.com/crowd-pleasing-thanksgiving-deviled-eggs-with-crispy-bacon/