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Dijon Bacon Deviled Eggs

A tasty twist on classic deviled eggs, combining creamy yolks with Dijon mustard and crispy bacon for a flavorful bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper
  • 2 slices bacon, cooked and crumbled
  • 1 teaspoon paprika (for garnish)
  • Chives or parsley (optional, for garnish)

Method
 

Preparation
  1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil.
  2. Once boiling, remove from heat, cover the pot, and let the eggs sit for 10-12 minutes.
  3. Transfer the eggs to an ice bath for 5 minutes to cool them down quickly.
  4. Peel the cooled eggs and cut them in half lengthwise.
  5. Remove the yolks and place them in a mixing bowl.
Mixing
  1. Add mayonnaise, Dijon mustard, salt, and pepper to the yolks, mixing until smooth.
  2. Stir in the crumbled bacon.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Sprinkle with paprika and garnish with chives or parsley if desired. Serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For easier peeling, use older eggs. You can experiment with different types of mustard and consider adding a dash of hot sauce or chopped jalapeños for an extra kick.