Deviled Eggs Recipe with Bacon (Unexpected Twist!)
An all-time favorite appetizer, this Deviled Eggs Recipe with Bacon takes the classic version up a notch - or even two! The creamy yolks are mixed with a delicious vegetable pâté, for a luscious, irresistible mouthful you can bet will have everyone raving!
Ingredients
FOR THE EGGS
- 8 large hardboiled eggs
- 5 oz (140 g) vegetable pâté
- ½ TBSP + 1 tsp Dijon mustard (or yellow mustard)
- 2 TBSP mayonnaise
- 1 TBSP fresh parsley (finely chopped)
- 2-3 slices crispy bacon (crumbled)
- salt and pepper (to taste)
FOR THE SAUCE:
- 1 ½ cups (homemade) mayonnaise
- 3 TBSP sour cream
- pinch of salt (to taste)
IDEAS FOR GARNISH (optional):
- sprinkle of paprika
- fresh parsley
- fresh chives
- black sesame seeds
- dash of Tabasco sauce (or any hot sauce)
Instructions
MAKE THE HARD-BOILED EGGS
- Bring a large pot of water to a rolling boil on high heat. There should be enough water to cover the eggs by at least 1 inch (approximately 3 cm). Use a slotted spoon to gently lower the room-temperature (not fridge-cold) eggs into the boiling water. Once the water is boiling again, lower to medium heat so the eggs don't crack from too much movement. Let the eggs cook for 12-14 minutes.
- In the first 4-5 minutes, use a wooden spoon or silicone spatula to gently swirl the eggs clockwise every 30 seconds or so. This will ensure that the yolks are better centered and you don't end up with very thin or very thick edges on your whites.
- While the eggs are cooking, prepare a large bowl with ice-cold water or an ice bath. Once ready, transfer the cooked eggs to the ice water and let them rest for 10-15 minutes so they are firm when you cut them and the shells come off more easily.
- Start peeling the eggs under fast-running cool water. For easy peeling, tap, then gently roll them on the countertop with your entire palm. Start peeling at the wider end of the egg where there's an air pocket. This will make peeling much easier. Let the fast-running water fall exactly between the egg white and the shell for easy peeling.
MAKE THE FILLING
- Pat the peeled eggs dry with some paper towels. Using a sharp knife, cut in half lengthwise, and remove the yolks using a teaspoon. Add the yolks to a medium bowl and set the (egg) white halves aside.
- Mash yolks with a fork until smooth or use a food processor. For an ultra-smooth filling, pass the egg yolks through a sieve. Then add all the filling ingredients - veggie pâté, mustard, mayonnaise, and chopped parsley. Stir well into a smooth, creamy egg yolk filling. Taste test and adjust for salt and pepper.
MAKE THE SAUCE
- In a small bowl, mix the (homemade) mayonnaise with the sour cream. Taste and adjust for salt. Cover and keep in the refrigerator until needed.
FILL THE EGG WHITES
- To fill the egg whites, you can either use a small spoon or a piping bag. Pipe (or spoon) the yolk mixture into each egg white half. Try to pipe around the same amount of filling into each egg white. For a more elegant look, use a pastry bag with a star tip. Cover with crispy bacon bits and sprinkle some paprika. Top with your preferred garnishes.
- Transfer the mayonnaise to a serving platter (or serve in a small bowl on the side with the eggs). Nestle the deviled eggs into the mayonnaise and add the final garnishes. Cover with plastic wrap and chill until ready to serve.
Notes
- Whenever I chill my deviled eggs, I like to stick a few toothpicks into the filling before covering them with plastic wrap. It creates a little ‘tent’ so the tops stay perfectly fluffy and beautiful - no smushed filling, ever! It’s a tiny trick, but it makes all the difference.
- You can use regular pâté, but some people don't like liver, so you are safer with the vegetable option. Also, the veggie pâté has a lighter texture than the regular pâté, which is denser, making for lighter, more elegant deviled eggs.
- In case you are preparing these deviled eggs for a special occasion and you want perfectly looking eggs, I suggest making 1-2 extra eggs, just in case. Accidents do happen!
- If you love bacon and want to mix some into the filling as well. But keep in mind that you won't be able to pipe it anymore, as it will be chunky. You’ll need to scoop it into the egg whites with a small spoon instead.
- To keep your deviled eggs steady, slice a thin piece off the bottom of each egg to create a flat base.
- For the vegetable pâté, these are some great options, but you can use any pâté you like, as long as it has great flavor on its own:
Saturated Fat: ~1.7 g Cholesterol: ~94 mg Sodium: ~105–130 mg (varies based on bacon & mustard) Total Carbohydrates: ~0.5 g
Sugars: ~0.1 g Protein: ~4.9 g
- https://www.amazon.com/Classic-Vegetable-Pat%C3%A9-Fast-Product/dp/B0B3Y1NT8Z
- https://www.amazon.com/Mandy-Vegetable-Pate-Mediterranean-Pack/dp/B0964GJL9V
Nutrition Facts
(Per Deviled Egg Half — Without Sauce)
Calories: ~74 Total Fat: ~6.0 gSaturated Fat: ~1.7 g Cholesterol: ~94 mg Sodium: ~105–130 mg (varies based on bacon & mustard) Total Carbohydrates: ~0.5 g
Sugars: ~0.1 g Protein: ~4.9 g