Deviled Eggs w/ Bacon

Deviled eggs with crispy bacon bits, tangy mustard, and a smoky paprika finish—creamy, rich, and unmistakably crave-worthy.

Ingredients

Eggs

• Eggs x 6

Yolk Mixture

• Kewpie mayo x 1/4 cup

• Bacon x 1 piece, cooked and chopped

• White vinegar x 1 1/2 tsp

• Yellow mustard x 1 1/2 tsp

• Smoked Spanish paprika x 1/4 tsp + more for garnish

• Kosher salt and black pepper to taste

Garnish

• Chives x 2–3, thinly sliced

• Bacon bits (reserved from above)

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Recipe

Eggs

1. Place eggs in a single layer in a saucepan and cover with cold water.

2. Bring to a boil over medium heat. Once boiling, reduce to low, cover, and cook for 1 minute. Remove from heat and let sit covered for 14 minutes.

3. Drain and rinse eggs under cold water for 1 minute.

Assembly

4. Crack and peel eggs under cold running water. Pat dry, then slice each egg in half lengthwise. Separate yolks into a food processor bowl; arrange whites on a serving plate.

5. To the yolks, add mayo, vinegar, mustard, salt, pepper, smoked paprika, and a few bacon bits. Process until smooth, about 30 seconds.

6. Transfer mixture to a zip-top bag. Cut a small tip off one corner and pipe the filling into each egg white half evenly.

7. Garnish with sliced chives, remaining bacon bits, and a sprinkle of smoked paprika. Serve immediately.