Want to know the secret to making the world’s best deviled eggs? Don’t miss this super simple, easy-to-follow recipe for perfect deviled eggs with BACON. (Mmmmm…..bacon!)
My husband is not really a recipe guy, but there are a few things that he makes better than anyone else on the planet. The first is omelets. The second is grilled cheese sandwiches. And the third… is deviled eggs.
He says the secret is in their simplicity–less is more (especially when it comes to mustard!) In any case, they are absolutely delicious. And I figured, since most of us will have a sudden influx of hard-boiled eggs to contend with this weekend, this would be the perfect time to share his top-secret recipe.
As a side note, the bacon is optional but highly recommended! If you are planning to add it, be sure to check out our instructions for quick & easy no-mess bacon!
Here is what you need:
18 eggs 1 teaspoon spicy mustard 1 tablespoon yellow mustard 1/2 cup mayonnaise + 1 tablespoon 1/4 teaspoon pepper 1/4 teaspoon salt dash of cayenne pepper or paprika cooked baconStep 1: Place eggs in a pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Step 2: Run cold water over eggs until cool enough to touch; drain water from the pot. Shake pot with the lid on to vigorously to crush the eggshells.
Step 3: Peel eggs under running water; dab dry with paper towel.
Step 4: Cut eggs in half lengthwise; gently scoop yellow yolks into a medium-size bowl.
Step 5: Mix in mayonnaise, mustards, and spices. Mash well with fork.
Step 6: Spoon mixture into a quart size ziplock bag. Cut a small hole in the corner and squeeze out the mixture into egg white halves.
Step 7: Sprinkle with paprika or cayenne pepper and add bacon to the top.
Instant Pot recipe update: Place the steamer trivet into the pot, add 1 cup of water into the bottom of the pot, then place your eggs on the trivet. Use the egg button, or set for 5 minutes on high–make sure the vent valve is on the sealing position. Once time is up, wait 5 minutes then do a quick release, (cover the valve with a dish towel and be sure to move your hand). Remove eggs from instant pot and place them in an ice bath. When eggs are cool, peel.
Want to know the secret to making the world's best deviled eggs? Don't miss this super simple, easy-to-follow recipe for perfect deviled eggs with BACON. (Mmmmm.....bacon!)
Place eggs in the pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Run cold water over eggs until cool enough to touch; drain water from the pot.
Peel eggs under running water; dab dry with paper towel.
Cut eggs in half lengthwise; gently scoop yellow yolks into a medium size bowl.
Mix in mayonnaise, mustards, and spices with yolks and mash well with a fork.
Spoon mixture into quart size ziplock bag. Cut a small hole in corner of the bag and squeeze out the mixture into egg white halves.
Sprinkle with paprika or cayenne pepper and add bacon on top.
Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up wait 5 minutes then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.
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Can you share how he makes omelets and grilled cheese sandwiches?
I always put the cooked eggs in a bowl of ice water for a little while and the shells come right off.Thanks for delicious recipe. Yummy!
Novel and interesting twist on an ageless staple. Can't wait to try it.
Looks just like my deviled eggs recipe except I add horseradish instead of cayenne. My mr. prefers the short intensity of the horseradish over the long lasting spiciness of cayenne (but he's a baby about spicy stuff)!
What a wonderful idea! I've put bacon on egg salad sandwiches before (oh so good), but I've never thought to add it to deviled eggs. Brilliant! I've pinned this and will be referring to the recipe quite soon.
Love the bacon garnish. Have you ever coddled eggs? Fill the pot with enough water to cover eggs by one inch. Bring to boil. Cover pot, turn off heat, and let sit 20 minutes. The whites will be tender, not rubbery. Thanks for all your efforts to share your good ideas. They brighten my day! Cwoosley12@yahoo.com
This looks really good! And in fact, looks like he made pretty much one of Estonian traditional Easter meals :) Well done!
I just went to a restaurant that a similar recipe. They were awesome! The bacon was candied burbon bacon and they had hot sauce on them. The sweet and hot combo was amazing. These look great!
Adding the bacon makes this a really special and appetizing dish! We've been looking for breakfast ideas for Easter Sunday and I think I've just found the perfect one! Thanks for sharing this wonderful recipe :)
You cannot go wrong with adding bacon. I will have to try it this Easter Sunday for the family. I hope it comes out looking as good as yours. Any advice on peeling the egg shells, I always have a hard time peeling it while keeping the egg intact and looking good.
The running water helps a lot, as does shaking the pan vigorously until the shells are all really cracked--then they just slide right off! :-)
Also adding some baking soda to the water helps tremendously.. (I don't measure how much, just put eggs in pan fill with water sprinkle I'd say maybe tablespoon in and let boil)
Baking Soda works every time.