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Crispy Deviled Eggs with Bacon

crispy deviled eggs with bacon - featured image
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A quick and easy savory snack featuring hard-boiled eggs filled with a creamy bacon-infused yolk mixture, then pan-fried to achieve a crispy golden crust.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 6 bacon strips, cooked crisp and chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar or white vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Smoked paprika, for garnish
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • Vegetable oil or bacon fat for frying (about 1/4 inch depth)
  • Chives or green onions, finely sliced for garnish

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, remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely.
  2. Carefully peel the eggs and slice them in half lengthwise. Remove yolks and place them in a mixing bowl. Set the whites aside on a plate.
  3. Mash the yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, salt, and pepper to taste. Mix until smooth and creamy. Fold in the crispy chopped bacon, reserving some for garnish.
  4. Spoon or pipe the filling back into the egg white halves, mounding it slightly.
  5. Lightly dust each filled egg half with all-purpose flour, shaking off any excess.
  6. Pour about 1/4 inch of vegetable oil or bacon fat into a skillet and heat over medium heat until shimmering but not smoking (about 350°F).
  7. Carefully place the filled egg halves, filling side down, into the hot oil. Fry for 2-3 minutes until golden and crisp. Flip gently and fry for another 1-2 minutes to warm through.
  8. Transfer fried eggs to a paper towel-lined plate to drain excess oil. Sprinkle with smoked paprika, reserved bacon bits, and chopped chives.
  9. Serve warm immediately for best texture and flavor.

Notes

Use a gentle hand when frying to avoid breaking the eggs. Do not overcrowd the pan to maintain oil temperature. For gluten-free, substitute all-purpose flour with almond flour or crushed pork rinds. Bacon fat adds extra flavor when frying. Serve immediately for best crunch. Leftovers can be stored up to 2 days and reheated gently in a skillet or air fryer.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, savory snack, easy appetizer, party food, fried deviled eggs

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