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Savory Classic Deviled Eggs with Smoked Paprika and Bacon

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A quick and easy deviled eggs recipe featuring smoky paprika and crispy bacon for a flavorful twist on a classic appetizer, perfect for parties and gatherings.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 slices bacon, cooked until crispy and finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Chives or green onions (optional, for garnish)

Instructions

  1. Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring water to a boil over medium-high heat (about 8-10 minutes). Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
  2. Transfer eggs to a bowl of ice water for 5 minutes to cool completely. Gently tap each egg on a hard surface and peel off the shell. Running under cold water helps ease the shell off if needed.
  3. While eggs cool, cook 3 slices of bacon until crispy in a skillet over medium heat. Drain on paper towels and finely chop once cool. Reserve a few small pieces for garnish if desired.
  4. Slice eggs in half lengthwise and carefully remove the yolks into a mixing bowl. Mash yolks with a fork until crumbly.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon smoked paprika, salt, and pepper to taste to the mashed yolks. Mix until smooth and creamy.
  6. Stir in most of the chopped bacon, reserving some for topping.
  7. Spoon or pipe the yolk mixture back into the egg white halves, ensuring the filling is creamy but firm enough to hold its shape.
  8. Sprinkle with the remaining chopped bacon, a pinch more smoked paprika for color, and chopped chives or green onions if using.
  9. Serve chilled or at room temperature.

Notes

If the filling is too thick, add a splash of milk or more mayonnaise to loosen it. If too runny, add more mashed yolk or a pinch of powdered mustard to thicken. Older eggs peel easier. Cook bacon to medium crispness and drain well to avoid greasy filling. Piping bag gives a fancy look but spoon works fine. Can substitute mayonnaise with Greek yogurt for a lighter version. Add cayenne pepper for a spicy kick.

Nutrition

Keywords: deviled eggs, smoked paprika, bacon, appetizer, party food, easy recipe, classic deviled eggs

Find it online: https://flurpchef.com/savory-classic-deviled-eggs-with-smoked-paprika-and-bacon-recipe-easy-and-perfect-for-parties/