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Best Easy Thanksgiving Deviled Eggs with Crispy Bacon

Thanksgiving Deviled Eggs with Crispy Bacon - featured image
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These deviled eggs are the perfect Thanksgiving appetizer, featuring a creamy filling made with cream cheese and topped with crispy bacon. They’re quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs
  • 8 slices thick-cut bacon
  • 4 oz cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Paprika for garnish
  • Fresh chives or parsley for garnish

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes. Prepare an ice bath. Transfer eggs to ice bath and cool completely, about 10 minutes.
  2. Cook the bacon: Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Lay bacon slices in a single layer and bake for 12-15 minutes until deep golden brown and crispy. Transfer to paper towels to drain and cool, then crumble or chop into small pieces.
  3. Peel the eggs: Once cool, gently tap eggs on counter to crack shells all over, then peel under cold running water.
  4. Cut the eggs: Slice each egg in half lengthwise. Pop out yolks into a mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Make the filling: Add softened cream cheese, mayonnaise, mustard, vinegar, salt, pepper, and garlic powder to the bowl with yolks. Mash together with a fork until smooth and creamy. Fold in about half of the crumbled bacon, saving the rest for garnish.
  6. Fill the eggs: Transfer filling to a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white half, dividing evenly.
  7. Garnish and serve: Sprinkle remaining crumbled bacon over filled eggs. Dust lightly with paprika and top with chopped fresh chives or parsley. Serve immediately or refrigerate until ready to serve.

Notes

For easier peeling, use eggs that are at least a week old. Make sure cream cheese is at room temperature to avoid lumps. For best texture, fill eggs no more than 2 hours before serving and keep refrigerated. The flavors meld and improve after a few hours in the fridge.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, easy deviled eggs, holiday appetizer, creamy deviled eggs

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