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Deviled Eggs with Bacon Crumble

Eggs boiled by the water-start method for creamy yolks, whipped with mayo, Dijon, and cider vinegar, and topped with a proper crisp bacon crumble.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 4 slices thick-cut bacon
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 pinch sugar
  • hot sauce a few drops
  • chopped chives to garnish

Equipment

  • Saucepan
  • Ice bath
  • Fine sieve
  • Piping bag or zip-top bag

Method
 

  1. Place the eggs in a single layer, cover with cold water by 1 inch, bring to a strong simmer, then cover, turn off the heat, and sit 10 minutes. Move to an ice bath.
  2. Cook the bacon crisp, drain, and chop fine.
  3. Peel and halve the eggs. Sieve the yolks, then mash with the mayo, Dijon, vinegar, salt, pepper, sugar, and hot sauce until silky.
  4. Pipe or spoon the filling into the whites.
  5. Finish with the bacon crumble, a dusting of smoked paprika, and chives.

Notes

Water-start plus a 10-minute sit avoids the green ring and chalky yolks.
Buy eggs 3 to 5 days ahead — very fresh eggs are hard to peel. A teaspoon of baking soda in the water helps too.
Filling too stiff? Whisk in a teaspoon of warm water. Too loose? Add another sieved yolk.