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.



  • 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


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.


The filling may be prepared and refrigerated, covered tightly, along with the empty egg halves, for a day.

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