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Quick Hot Honey Bacon Deviled Eggs: Easy Appetizer in 20 Minutes

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These Quick Hot Honey Bacon Deviled Eggs are a sweet, spicy, and smoky twist on the classic appetizer. Ready in just 20 minutes with simple ingredients, they’re perfect for game days, brunches, or any occasion.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 slices thick-cut bacon
  • 2 tablespoons hot honey
  • 1 tablespoon unsalted butter
  • Flaky sea salt (for finishing)
  • Fresh chives or parsley (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place 6 large eggs in a single layer in a medium saucepan. 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 10 minutes. While they sit, prepare a large bowl of ice water. After 10 minutes, transfer the eggs to the ice bath and let them cool for at least 5 minutes. Peel the eggs.
  2. Cook the bacon: While the eggs are boiling, cook 4 slices of thick-cut bacon in a small skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop the bacon into small bits.
  3. Make the hot honey butter: In the same skillet (with the bacon fat still in it), add 2 tablespoons hot honey and 1 tablespoon unsalted butter. Stir over low heat until the butter melts and everything combines, about 30 seconds. Remove from heat and set aside.
  4. Prepare the egg filling: Once the eggs are peeled, slice each one in half lengthwise. Carefully pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter. Mash the yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mix until smooth and creamy. Taste and adjust seasoning.
  5. Fill the egg whites: 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, dividing evenly. You should get 12 filled halves.
  6. Add the toppings: Sprinkle the crumbled bacon evenly over the filled eggs. Drizzle the hot honey butter over the top. Finish with a pinch of flaky sea salt and some chopped fresh chives or parsley if desired. Serve immediately or refrigerate until ready.

Notes

For best results, use older eggs (at least a week old) for easier peeling. Cook bacon until deep golden and brittle for optimal crunch. Add bacon and hot honey drizzle just before serving to keep bacon crispy. These are best served slightly chilled or at room temperature. If refrigerated, let sit out for 10 minutes before serving.

Nutrition

Keywords: deviled eggs, hot honey, bacon, appetizer, quick, easy, game day, brunch

Find it online: https://fizzlefork.com/quick-hot-honey-bacon-deviled-eggs-easy-appetizer-in-20-minutes/