Bacon Bacon Deviled Eggs

Deviled eggs are a party staple for a reason, and this version doubles down on bacon for a smoky, salty punch in every creamy bite.

The filling is a simple, tangy mash: yolks whipped smooth with mayonnaise and sharp Dijon mustard, then loaded with crispy bacon bits. The mustard keeps it from tasting flat, cutting the richness of the yolks and mayo with a little heat.

A thin round of cherry tomato perched on top adds fresh, juicy contrast and a pop of color, which matters on a crowded appetizer table.

The trickiest part of any deviled egg is the boil. Older eggs peel far more cleanly than fresh ones, and an ice bath right after cooking stops the yolks from turning greenish-gray while loosening the shells so they slip right off.

Pro Tips

• Use eggs that are a week or two old; super-fresh eggs are notoriously hard to peel.
• Shock the boiled eggs in ice water right away to stop the cooking and prevent a gray ring around the yolk.
• Mash the yolks until completely smooth, with a fork or a quick whir in a processor, for a creamy, lump-free filling.
• Pipe the filling from a zip-top bag with the corner snipped for a neat, party-ready look.

Variations

• Stir some bacon into the filling and save the rest to sprinkle on top.
• Add a dash of hot sauce, smoked paprika, or chopped chives.
• Swap the Dijon for whole-grain mustard or a spoonful of pickle relish.