Classic Deviled Eggs with Crisp Bacon and Smoked Paprika

Deviled eggs have always been part of our holiday table, they’re that irresistible appetizer you can grab on the go with your hands before anyone is the wiser. The bacon topper is that bit of crunch and allure that makes the whole crowd gravitate to that plate of smoky goodness. Be it Easter brunch, a Christmas spread, or a gathering in between, these creamy little bites always seem to bring smiles and familiar comfort. The moment the eggs are halved, and the centers are scooped out, you know you’re golden!  Mixed with smooth, velvety mayonnaise and just the right touch of mustard, the filling becomes irresistibly creamy with holiday pizzazz!

For our family, the extra bit of magic comes from the little wedge of crisp bacon on top, salty, smoky, and perfectly crunchy, elevating and dignifying each egg. That tiny piece of bacon doesn’t just sit there; it enhances everything, blending with the creamy filling to create a savory celebration to remember.

Deviled eggs are rooted in tradition. I remember seeing them in our kitchen as a child, carefully filling each egg with a spoon, while stealing one or two when nobody was looking. These enchanting eggs always showed up at every family gathering, delicious, and gone like the wind. Holiday deviled eggs are simple and guaranteed to bringing merriment in every bite!

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Classic Deviled Eggs with Crisp Bacon & Smoked Paprika

Recipe By: Karen Hand Allen (www.karenhandallen.com) 

These deviled eggs are the kind that disappear first at every holiday gathering. Turn around and they’re gone! Creamy, smooth, and perfect with a bit of zip, each egg is finished with a crisp piece of bacon that adds a smoky crunch, then lightly dusted with smoked paprika just before serving. They’re elevated just enough to feel special, perfect for Easter, Thanksgiving, Christmas, or everyday gobbling!

Servings: 24

Prep Time: 15 mins | Cooking Time: 12 mins | Rest Time: - | Total Time: 27 mins

Ingredients:  12 large eggs 1 cup mayonnaise 1 tablespoon yellow mustard 1 teaspoon salt 1 teaspoon black pepper 4 slices cooked bacon, snipped with scissors into 24 pieces (one per egg half) Smoked paprika, for garnish

Instructions: Place eggs in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 10–12 minutes. Drain and transfer eggs to an ice bath to cool completely. Peel eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Arrange egg whites on a serving platter. Mash egg yolks until smooth. Add mayonnaise, mustard, salt, and pepper, and mix until creamy. Spoon or pipe the filling evenly into each egg white half. Top each deviled egg with a crisp piece of bacon. Just before serving, lightly sprinkle with smoked paprika.