📝 About This Recipe
Elevate the quintessential picnic classic with this decadent, meat-forward rendition that balances creamy, zesty yolks with the irresistible crunch of artisanal bacon. These deviled eggs feature a hint of maple sweetness and a touch of smoky paprika, creating a sophisticated flavor profile that transcends the basic appetizer tray. Perfectly piped and garnished with crispy bacon lardons, they are the ultimate crowd-pleaser for sophisticated brunches or rustic cocktail hours.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (older eggs peel more easily than fresh ones)
- 6 cups Cold Water (enough to cover eggs by one inch)
The Bacon Component
- 6 slices Thick-cut Smoked Bacon (high quality, applewood or hickory smoked)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
The Creamy Filling
- 1/2 cup Mayonnaise (full-fat for the best texture)
- 2 teaspoons Dijon Mustard (adds a sophisticated tang)
- 1 teaspoon Apple Cider Vinegar (to cut through the richness)
- 1/4 teaspoon Smoked Paprika (plus extra for dusting)
- 3-4 dashes Hot Sauce (Tabasco or Cholula work well)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
Garnish & Aromatics
- 2 tablespoons Fresh Chives (finely minced)
- 12 slices Pickled Jalapeño (halved for a little kick)
👨🍳 Instructions
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1
Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring the water to a full rolling boil over high heat.
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2
Once boiling, immediately turn off the heat, cover the pan with a tight-fitting lid, and let the eggs sit for exactly 12 minutes.
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3
While the eggs sit, prepare an ice bath by filling a medium bowl with cold water and two cups of ice cubes.
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4
Transfer the eggs to the ice bath using a slotted spoon and let them cool completely for at least 10 minutes. This stops the cooking process and prevents the unsightly green ring around the yolk.
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5
While eggs cool, cook the bacon in a cold skillet over medium heat. Fry until crisp, about 8-10 minutes. In the last minute of cooking, drizzle the maple syrup over the bacon to glaze it.
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6
Remove the bacon to a paper-towel-lined plate. Once cool, finely chop 4 slices for the filling and cut the remaining 2 slices into 24 small 'shards' for garnish.
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7
Gently crack the eggshells all over and peel them under cold running water. Pat the peeled eggs dry with a paper towel.
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8
Slice each egg in half lengthwise using a sharp, clean knife. For a professional look, wipe the knife with a damp cloth between every few cuts.
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9
Carefully pop the yolks out into a medium mixing bowl. Arrange the empty egg white halves on a serving platter or an egg tray.
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10
Mash the yolks with a fork until they resemble fine crumbs. Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, hot sauce, salt, and pepper.
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11
Whisk the mixture vigorously until completely smooth and creamy. For an ultra-velvety texture, you can use a hand mixer or push the yolks through a fine-mesh sieve before adding wet ingredients.
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12
Fold in the finely chopped bacon and half of the minced chives into the yolk mixture using a spatula.
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13
Transfer the yolk mixture to a piping bag fitted with a large star tip. Pipe the filling generously into the center of each egg white half.
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14
Garnish each egg with a bacon shard, a piece of pickled jalapeño (if using), the remaining chives, and a final light dusting of smoked paprika.
💡 Chef's Tips
For the easiest peeling, use eggs that have been in your fridge for 7-10 days rather than farm-fresh. If you don't have a piping bag, a Ziploc bag with the corner snipped off works perfectly for filling the eggs. To keep the eggs stable on a flat platter, slice a tiny sliver off the bottom of each egg white half to create a flat base. Always taste your yolk mixture before piping; the saltiness of bacon varies, so you may need to adjust the seasoning. Make the filling up to 24 hours in advance, but store the whites and filling separately to keep the whites from becoming rubbery.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a dry Rosé to cut through the richness of the yolk and bacon. Serve alongside spicy pickled okra or cornichons for a bright, acidic contrast. These are excellent as a side to a bloody mary at a Sunday morning brunch. For a Southern-style spread, serve on a platter with pimento cheese crostini and candied pecans. Arrange on a bed of fresh microgreens or arugula for a vibrant, restaurant-quality presentation.