Savory Bacon Deviled Eggs

Deviled eggs are a great snack or dish to bring somewhere, with bacon and chopped pickles this is a unique take on the traditional deviled egg recipe.

I really enjoy the flavor of deviled eggs but I have always struggled with the texture. I don’t love the cooked egg white texture with the smooth yoke mixture so I have been adding random ingredients to my hardboiled egg recipes for a while. This recipe is the culmination of several years of varying recipes that I had pulled together using ingredients I had on hand at different points.

How do you hardboil eggs?

People make jokes about it being easy to hard-boil an egg, but you can overcook and undercook them in mere seconds. I hard-boil eggs by placing them in cold water and bringing the water to a boil at high heat. Once at a rolling boil, I turn off the burner and pull the pot off of it. I set a timer for ten minutes and after 10 minutes I run the eggs under cold water and put them into an ice bath.

(When I made this recipe, my ice machine was broken so I couldn’t cool down the eggs in the ice bath which is why they are a little overdone. Overdone hardboiled eggs have a grey tint to the outside of the yoke)

How do you make hardboiled eggs easier to peel?

There are lots of tips for hardboiling eggs, some people put vinegar in or poke holes in the egg. I have found that the simplest method is to use the oldest eggs in my fridge and then once the eggs are boiled I gently crack some of the shell and place the egg back in water for a few minutes.

Frugal Living Tip: Save the eggshells. Let them dry and then crush them up with a mortar and pestle or a hammer or a mallet and then sprinkle them into your garden for extra nutrients for your plants.

What kind of pickles should I use?

I also used homemade dill pickles with the onions that I had pickled in the jars. Bread and butter pickles would also be great if you’re looking for added sweetness.

Can you make deviled eggs ahead of time?

Yes! When I make deviled eggs ahead of time, I mix up the ingredients for the yolk mixture. Keep that in a separate container and assemble a little bit before I’m ready to serve. You could easily just hard boil the eggs a day or two ahead of time as well.

How to make Bacon Deviled Eggs:

Line a tray with paper towels to absorb extra liquid. I find that hardboiled eggs release liquid as they sit so the paper towel helps with the texture and makes the egg not feel slimy. Peel and halve the hard-boiled eggs. Take the yokes out of the eggs and place them in a medium to large-sized mixing bowl.

Finely chop one cup of bacon and one cup of pickled vegetables. I used my own homemade pickles which had onions in it as well. You can use any bacon you want, I was using “seconds”, which is just the bacon slices that were too thick or uneven or poorly cut. Add to the bowl with the egg yokes.

Add to the bowl 1/3 cup mayo, 1 tsp garlic powder, and 2 tsp salt. Mix thoroughly and add 1 tablespoon of pickling brine. Let the mixture sit in the fridge, covered, for at least half an hour to let the flavors meld. Taste and adjust seasonings as needed. The egg white halves can be kept in the fridge as well on a paper towel covered with plastic wrap until ready to assemble and serve.

Fill a ziplock bag or piping bag with the yoke mixture and zip shut. Cut the corner off the end of the bag and pipe into each hardboiled egg white half. Alternatively, you can just use a spoon. I use the ziplock bag to make a cleaner-looking deviled egg.

Top the bacon deviled eggs with chopped fresh chives or paprika.

Serve immediately or place covered with plastic wrap in the fridge until ready to serve.

Savory Bacon Deviled Eggs

Megan Smith

A unique take on deviled eggs, this recipe calls for chopped bacon and pickles and is always a crowd-pleaser.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Assembly Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 24 Pieces

Ingredients

  

• 1 Dozen hardboiled eggs
• 1 cup chopped bacon
• 1 cup pickled vegetable
• 1/3 cup mayonaisse
• 1 tsp garlic powder
• 2 tsp sea salt
• 1 tablespoon pickling liquid brine
• Chives or paprika for garnish

Instructions

 

• Hardboil one dozen eggs. (I place a dozen eggs in a pot of water and bring the water to a boil over high heat. Once at a rolling boil, I turn off the burner and set a ten-minute timer. After the ten minutes is up, I place the eggs in an ice bath to stop the cooking process.)
• Line a tray with paper towels to absorb extra liquid. Peel and halve the hard-boiled eggs. Take the yoke out of the egg and place it in a bowl.
• Finely chop one cup of bacon and one cup of pickled vegetables. I used my own homemade pickles which had onions in it as well. Add to the bowl with the egg yokes.
• Add to the bowl 1/3 cup mayo, 1 tsp garlic powder, and 2 tsp salt. Mix thoroughly and add 1 tablespoon of pickling brine. Let the mixture sit in the fridge, covered, for at least half an hour to let the flavors meld. Taste and adjust seasonings as needed.
• Fill a ziplock bag or piping bag with the yoke mixture and zip shut. Cut the corner off the end of the bag and pipe into each hardboiled egg white half. Alternatively, you can just use a spoon. I use the ziplock bag to make a cleaner-looking deviled egg.
• Top eggs with chopped fresh chives or paprika. Serve immediately or place covered with plastic wrap in the fridge until ready to serve.

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