Print

Crispy Deviled Eggs with Bacon Topping

crispy deviled eggs with bacon topping - featured image
Print Recipe

A flavorful snack featuring hard-boiled eggs with a creamy deviled filling, coated in a crispy shell and topped with smoky bacon bits. Perfect for parties or casual gatherings.

Ingredients

Scale
  • 6 large hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 4 slices bacon, cooked until crispy and finely chopped
  • 1/4 cup all-purpose flour
  • Vegetable or canola oil for shallow frying

Instructions

  1. Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let eggs sit for 10 minutes. Drain and transfer to ice water to cool completely (about 5 minutes).
  2. Gently tap each egg to crack the shell and peel under running water to remove the shell cleanly. Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl. Set the whites aside on a plate.
  3. Mash the yolks with a fork. Add 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Mix until smooth and creamy.
  4. Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding slightly for presentation.
  5. Sprinkle 1/4 cup all-purpose flour on a plate. Gently press each filled egg half into the flour, coating the bottom and sides lightly. Shake off excess flour.
  6. Cook 4 slices of bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then chop finely.
  7. Heat about 1/4 inch of vegetable oil in a non-stick skillet over medium heat (around 325°F/163°C). Carefully place the floured, filled egg halves into the hot oil, filling side up if possible, and cook for 2-3 minutes until the bottom is golden and crispy.
  8. Use a spatula or tongs to gently flip and crisp the other side for about 1-2 minutes. Transfer to paper towels to drain excess oil.
  9. Sprinkle chopped bacon over each crispy deviled egg. Serve warm or at room temperature.

Notes

Control oil temperature between 325°F and 350°F for perfect crispiness. Pat eggs dry before flouring to help coating stick. Flip eggs gently to avoid breaking the filling. Fry in batches if needed to avoid overcrowding. Leftovers can be reheated briefly in a skillet to restore crispness.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon topping, appetizer, snack, party food, easy recipe

Find it online: https://grubella.com/crispy-deviled-eggs-with-bacon-topping-easy-recipe-for-a-flavorful-snack/