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Simply the Best Deviled Eggs

Of all the deviled egg recipes, this is my favorite. Its simplicity makes it so good.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2154 kcal

Equipment

  • 1 Saucepan Medium-sized for boiling eggs
  • 1 Mixing Bowl Small, for preparing the yolk filling
  • 1 Chef's knife For slicing eggs and mincing onion/bacon
  • 1 Fork For mashing yolks and mixing
  • 1 Piping Bag with Star Tip (Optional) For a professional, elegant presentation

Ingredients
  

Main

  • 12 jumbo eggs
  • ¾ cup cooked and chopped bacon divided
  • ⅓ cup minced onion
  • 3 tablespoons dill pickle relish
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 2 teaspoons bacon drippings
  • 1 pinch salt and ground black pepper
  • 1 teaspoon paprika

Instructions
 

  • Place eggs into a saucepan, cover with water, and bring to a boil. Remove from the heat and let stand for 15 minutes.
  • Remove eggs from hot water and place under cold running water to cool. Peel eggs. Slice each egg in half lengthwise. Place yolks into a small bowl.
  • Add 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon drippings to egg yolks. Mix with a fork until combined but yolks are still chunky. Stir in salt and pepper.
  • Scoop yolk mixture into each egg white. Sprinkle paprika over eggs, then garnish with remaining 1/4 cup bacon.

Notes

For perfectly peelable eggs, consider adding a teaspoon of baking soda to the boiling water. After the 15-minute rest, immediately transfer eggs to an ice bath for 5-10 minutes. This rapid cooling halts cooking and helps the whites separate from the shell, making peeling effortless and preventing the dreaded green ring around the yolk. While the recipe calls for chunky yolks, for a creamier, more refined texture, you can pass the cooked yolks through a fine-mesh sieve before mixing. Ensure your bacon is crispy and well-drained before chopping to avoid a greasy filling. For an elevated presentation, use a piping bag fitted with a star tip to fill the egg whites, creating elegant swirls. A sprinkle of fresh chives or finely chopped parsley alongside the paprika and bacon can add a burst of color and herbaceous freshness.