If you follow me (and if you don’t, please do!) you know I posted about my Dozen Hard-Boiled Eggs in the Instant Pot 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.
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, but any heat from the paprika is pretty much buried under the creamy egg.
Solution? Fortify that paprika with a good pinch of cayenne. Not to make them hot, but just to add a little interest, a back note of flavor. A little dimension so the flavors don’t fall flat.
good to know about deviled eggs with bacon & smoked paprika
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 again. Then decide if you want more.
Any bacon will do, and after I made these I thought how much fun it would have been to make them with my Millionaire’s Bacon, but then, that’s not for everybody. Whooo-eee is it hot & spicy goodness! An easy way to cook bacon for this recipe is to dice it, put it in a cold pan with about 2 tablespoons of water. As it heats, the fat will render and you’ll have beautiful, crispy little bits of bacon.
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.
how to save time & money on deviled eggs with bacon & smoked paprika
If you’re making Deviled Eggs with Bacon & Smoked Paprika or 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. The filling and the bacon can be made in advance, too, just hold off on filling the eggs until close to the party.
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.
Shop well for the eggs and bacon; you’ll likely find them on sale all throughout Lent (See Easter & Lent Leverage the Sales) especially closer to Easter. Stock up on both at the low. Bacon freezes well & doesn’t take up much room and eggs keep well for several weeks. Vinegar is usually at the low for the year right now, too.
Deviled Eggs with Bacon & Smoked Paprika
These Deviled Eggs will be the hit of the party with the creamy filling and crunchy bacon and appealing smokiness.
- Total Time: 30 minutes plus refrigeration
- Yield: 16 egg halves 1x
- 8 hard-boiled extra large eggs
- 1/2 cup mayonnaise (maybe more)
- 2–3 bacon strips, diced and cooked
- 2 teaspoons white or cider vinegar
- 1/4 to 1/2 teaspoon smoked paprika
- good pinch of cayenne
- salt to taste
- green onion for garnish
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 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 green onion.
The filling may be prepared and refrigerated, covered tightly, along with the empty egg halves, for a day.
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!