If you follow me (and if you don’t, I’d love it if you would; there are signups for Email, Facebook, Twitter & Pinterest to the right on a computer, and a post or two below on your cell) you know I posted about my Dozen Instant Pot Hard-Boiled Eggs the other day. So now I’m making lots & lots of egg stuff. I love my Egg Salad and my Classic Deviled Eggs but needed a changeup, so I hatched up (ahem!) the idea for these Deviled Eggs with Bacon & Smoked Paprika.
Deviled Eggs with Bacon & Smoked Paprika
About Deviled Eggs with Bacon & Smoked Paprika:
Deviled Eggs with Bacon & Smoked Paprika are just fun, fun, fun. Super easy, and the flavor is incredible. The paprika & bacon add a touch of smokiness and the slight heat from the smoked paprika is tamed by the creamy egg filling.
The solution? Fortify that paprika with a good pinch of cayenne. Not to make your eggs hot, but just to add a little interest, a back note of flavor. A little dimension so the flavors don’t fall flat.
By the way, while any bacon is fabulous sprinkled atop these eggs I gotta suggest my Millionaire’s Bacon if you want to level up on these eggs. That bacon adds a spicy-sweet heat that levels up this simple deviled egg. My Millionaire’s Bacon may not be for everyone, so keep your audience in mind when you make these – it’s bold and spicy.
Deviled Eggs with Bacon & Smoked Paprika
Good to Know about Deviled Eggs with Bacon & Smoked Paprika:
If you’re making any Deviled Eggs for a party, it never hurts to cook and peel the eggs the day before, just in case there are peeling issues. As far as the hard-boiled eggs? If you have an Instant Pot, try the Dozen Hard-Boiled Eggs in the Instant Pot, and if you don’t, check out my Easy Peel Steamed Eggs. Both of those methods do work really well and make peeling much easier.
The filling and the bacon can be made in advance, too. Hold off on filling and garnishing the eggs until close to the party.
The Easiest Way to Mix the Filling and Fill the Eggs:
Sometimes things that look like a bit of a bother can be a real time and effort saver. Try these tricks out if you haven’t before:
- For the smoothest filling with the least amount of effort, put your egg yolks in a sieve over a bowl and push them through with the back of a spoon. It takes a few seconds, but no longer than trying to mash them with a fork and the filling comes out so light and fluffy.
- Piping the filling might seem fancy, but it is honestly the best way to fill those eggs quickly and neatly. A Ziploc with a cut corner can fill in for a piping bag. If you’re using an egg plate, it’s easiest to place the eggs in the indentations and fill them rather than try to move the eggs and place them already filled into the plate.
Let’s talk about the Seasonings:
- If you haven’t used Smoked Paprika much, it’s marvelous but brands vary in flavor & intensity. The flavor can morph once it’s in a recipe. Start with a little, set it aside for a few then taste. Then decide if you want more.
- It’s optional but I like a bit of seasoning salt (I have a homemade one you can make if it’s not something you usually keep on hand) in and on these Deviled Eggs. Just a pinch before the bacon and green onion or chives go on brightens the flavor.
Sieve yolks for smooth fluffy deviled eggs
How to Save Money on Deviled Eggs with Bacon & Smoked Paprika:
Stock up on eggs when they’re inexpensive, and watch for rock bottom pricing before and during Holiday weeks, especially ones when brunch is often served. Sometimes they’re “free” with other purchases. Know the regular pricing in your area so you can know if it’s a great deal or not. Aldi has great pricing on a dozen, your Buyer’s club will, too, but you’ll need to buy a larger quantity.
The date on the container is a ‘buy’ date and you can expect eggs to last a good four to six weeks past that date. Do get in the habit of picking up and eating more when they’re on special. We have so many holidays that I often pick up several packages when they’re on sale but if you go through a lot of eggs, maybe you’re already doing that.
Refrigerate right away and never store in the door; eggs keep best in a colder part of the refrigerator, in their own box. (Then put your partially used vegetables in the door where you’ll see them and remember they need to be used ASAP.
If in doubt about an egg, place it in water. As the egg ages, the egg begins to dry out and as they shrink the space is filled with air: the newest ones will lay at the bottom of the container, slightly older will begin to stand up and the oldest will actually bob up to the top of the water. The chances of ever getting a “bad” egg are slim and a floating egg doesn’t reflect a safety issue. I have found the ones that float are thicker and just not as nice. Personally, I don’t keep them. To learn more about eggs, see the American Egg Board, the folks known for their “Incredible Edible Eggs” ads.
Bacon freezes well & doesn’t take up much room so it’s an ideal pick up on sale item. Just like with the eggs, watch for the bacon on sale before and during holiday weeks.
Look for condiments like mayo on sale throughout the summer and stock up for the year; you’ll possibly have a second opportunity around the Super Bowl when party food (and condiments) show up at a competitive price.
Deviled Eggs with Bacon & Smoked Paprika
Deviled Eggs with Bacon & Smoked Paprika
These Deviled Eggs will be the hit of the party with the creamy filling and crunchy bacon with the appealing smokiness.
- Total Time: 30 minutes plus refrigeration
- Yield: 16 egg halves 1x
Ingredients
- 8 hard-boiled extra large eggs
- 1/2 cup mayonnaise (maybe more)
- 2 teaspoons white or cider vinegar
- 1/4 to 1 teaspoon smoked paprika
- good pinch of cayenne
- salt to taste (seasoning salt is excellent in this and recommended)
- 2 bacon strips, diced and cooked
- green onion or chives for garnish
Instructions
Cut eggs in half lengthwise. Remove yolks; set whites aside.
Either push eggs through a sieve with the back of a spoon into a small bowl or in a small bowl, mash yolks. Add the mayonnaise, bacon, vinegar, smoked paprika, cayenne, and seasoning salt or salt. Set aside for five minutes, then taste and adjust any flavors. Spoon or pipe filling into reserved whites.
Refrigerate until serving and garnish with an additional pinch of seasoning salt, bacon and green onion or chives.
Notes
The filling may be prepared and refrigerated, covered tightly, along with the empty egg halves, for a day.
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I’ll be posting these marvelous Deviled Eggs with Bacon & Smoked Paprika at Fiesta Friday #217, hosted by Angie and Abbey @ Three Cats and a Girl. There are already a number of gorgeous posts & more will be added through the weekend! Have yourself a happy holiday!
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