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Perfect Crowd-Pleasing Thanksgiving Deviled Eggs with Bacon

Thanksgiving deviled eggs with bacon - featured image
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Smoky, spicy, and completely unapologetic deviled eggs with bacon and chipotle. The perfect appetizer for Thanksgiving or any gathering, these eggs are creamy, bold, and disappear before the turkey hits the table.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1–2 teaspoons adobo sauce from chipotle peppers
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  1. Hard-boil the eggs: Place eggs in a large pot, cover with cold water by 1 inch. Bring to a rolling boil, cover, turn off heat, and let sit for exactly 10 minutes.
  2. Ice bath: Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel under running cold water and pat dry.
  3. Cook the bacon: Preheat oven to 400°F. Line a baking sheet with a wire rack, lay bacon in a single layer, and bake for 12-15 minutes until crispy. Let cool, then crumble into small pieces. Reserve some for garnish.
  4. Halve the eggs: Slice each egg in half lengthwise. Remove yolks to a medium bowl. Arrange egg whites on a serving platter.
  5. Make the filling: Add mayonnaise, Dijon mustard, white vinegar, adobo sauce, smoked paprika, and garlic powder to the yolks. Mash until smooth. Season with salt and pepper to taste.
  6. Add bacon: Fold in about two-thirds of the crumbled bacon.
  7. Fill the eggs: Transfer filling to a piping bag or zip-top bag with a corner snipped off. Pipe filling into each egg white half.
  8. Garnish and serve: Sprinkle remaining bacon on top, dust with smoked paprika, and garnish with fresh chives. Serve immediately or refrigerate.

Notes

For perfect hard-boiled eggs, use eggs that are a week or two old for easier peeling. The 10-minute steam method prevents the green ring around the yolk. Make ahead: hard-boil and peel eggs up to 2 days in advance; store filling in a piping bag in the fridge for up to 1 day. Deviled eggs should not sit out for more than 2 hours; set platter on ice if serving at a party. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Do not freeze.

Nutrition

Keywords: deviled eggs, bacon deviled eggs, Thanksgiving appetizer, chipotle deviled eggs, crowd-pleasing appetizer, holiday appetizer

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