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Crispy Bacon Thanksgiving Deviled Eggs

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A festive and sturdy appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture and topped with crispy, crumbled bacon. Perfect for make-ahead holiday gatherings.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 12 slices thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup full-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh chives or parsley, for garnish

Instructions

  1. Boil eggs in a large pot covered with cold water. Bring to a rolling boil, then reduce heat to medium-low and cook for 12-14 minutes.
  2. Transfer eggs immediately to an ice bath and let sit for at least 5 minutes until completely cool.
  3. While eggs cool, cook bacon in a large skillet over medium heat until crispy (5-7 minutes per side). Drain on paper towels and let cool completely before crumbling.
  4. Peel the cooled eggs under running cold water and slice them in half lengthwise. Scoop out yolks into a mixing bowl.
  5. Mash the yolks with a fork until finely crumbled.
  6. Add mayonnaise, mustard, vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mix until smooth and creamy.
  7. Fold half of the crumbled bacon into the yolk mixture.
  8. Pipe or spoon the filling into the egg white halves.
  9. Garnish with the remaining crumbled bacon and fresh chives or parsley.
  10. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Use eggs that are at least a week old for easier peeling. Ensure bacon is completely cool before crumbling to maintain crispness. Do not freeze filled deviled eggs as the texture will become grainy. These taste best when made a day in advance.

Nutrition

Keywords: deviled eggs, bacon, Thanksgiving appetizer, holiday recipes, make-ahead appetizer, easy appetizer, party food

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