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Southern deviled eggs with bacon - bacon and eggs - a classic combination - and these deviled eggs with bacon will not disappoint!
They are wonderfully savory, moist, and slightly tangy and spicy with the mix of sour cream and paprika.
I must say, this is the best deviled eggs recipe I have come up with yet! Doesn't get any better than eggs and bacon combined in a creamy hand-held appetizer. So savory and satisfying!
As if deviled eggs in themselves wasn't enough - we had to add bacon! Yes, it's true, bacon does make everything better!
And this is indeed the best deviled eggs with bacon recipe I have ever created and eaten (also, you can ask my boys …)
Your guests (or your family) will devour them, so you may want to double the recipe!
Great for brunch, an afternoon snack, appetizer, potluck, grill-out with friends - you name it, these southern deviled eggs will fill the void and please all but the pickiest eaters.
The paprika adds a nice orange tint as well as a hint of spiciness to the egg mixture. The bacon and chives on top add the final touch - pleasing to the eye and so delicious to the taste!
Ingredients for Deviled Eggs
For this Southern deviled eggs with bacon recipe, I used eggs, sour cream, mayonnaise, paprika, dry mustard, salt and pepper to taste, chives and bacon to top.
The part of the egg used in the filling is just the egg yolks, since the egg white is the "container" to hold it all in.
You need ingredients that will add to the egg yolk and make it creamier and more flavorful. The best deviled eggs will be flavorful to the taste and beautiful to the eyes.
Boiling the Eggs
First, you want to boil your eggs. The least desirable aspect of boiled eggs is the peeling of them.
I have found the following technique greatly reduces the frustration of peeling (and wanting to just throw the whole thing away!)
I have a special way of boiling my eggs, and they turn out pretty good and easy to peel most of the time (HA - but not always!).
Fill a pot with cold water with a dash of salt. Set the temperature on high heat.
Gently place the eggs in the pot, making sure that the water level covers the eggs, yet won't over flow once the water boils.
When the water just begins to boil, remove the pan from the heat and cover. Let sit for 20 minutes.
After 20 minutes, drain the water and rinse in very cold water for a few minutes until the pot and eggs are cooled off.
Let the cooled eggs sit in the cool water for 5-10 minutes. Then they're usually pretty easy to peel without wanting to pull my hair out.
After 5-10 minutes in the cool water, gently roll each egg on the counter, cracking the shell but avoiding cracking of the egg itself if possible.
More Tips For Peeling the Eggs
Typically, the longer you let the eggs sit in cool or cold water, the better the outcome. I also find that placing the cooled eggs while the shell is still on in the refrigerator helps to better remove the shell.
The key is getting the membrane just inside the shell to separate from the egg white. Many times the membrane beneath the egg shell wants to adhere to the egg white, causing a difficult situation when trying to peel the eggs.
It's a beautiful thing when the membrane adheres instead to the shell and you get wonderfully long peelings with no egg white gouges.
How to Make Deviled Eggs
The most difficult part of the recipe is making sure your eggs are pretty and intact after peeling off the shells. The rest is basic and simple.
Just a bunch of mashing and thoroughly blending so all the flavors meld, and you have no lumps. Creamy and smooth is the best way to go for your deviled egg filling.
Topping it off with chives and, of course, BACON crumbles makes the whole effort worth it!
Once your eggs are cooled and carefully peeled, you can assemble the filling ingredients.
The first step is to carefully cut each boiled egg length wise. The key here is using a very sharp small knife so you get smooth and even lines. Take your time, as this is one of the most important steps in order to have beautiful deviled eggs.
Next, you will gently pop the yolks out into a medium-sized bowl. Keep the empty egg white halves on a plate or platter while preparing the filling.
Now you want to mash the yolks well with a sturdy, small fork until almost smooth. The rest of the ingredients (except for the bacon and chives) will then be added and mixed well until smooth and incorporated.
With a small spoon, you will carefully add the filling to each egg white half and then top with bacon bits and chives.
Serve deviled eggs right away or refrigerate. Will keep several days in the refrigerator, so you can make them ahead of time.
Enjoy! Let me know in the comments below how your Southern deviled eggs turn out!
More Appetizers to Love:
Cheese Ball Recipe with Bacon & Walnuts
Curried Egg Salad Recipe with Tuna
Sweetcorn Fritters with Bacon & Garlic Dipping Sauce
Best Southern Deviled Eggs With Bacon Recipe
- 6 large eggs , boiled and peeled
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon paprika
- ¼ teaspoon mustard (dry powder)
- 2 slices bacon , cooked and crumbled (to top)
- chives , to top
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Slice each egg lengthwise carefully with a sharp knife. Gently pop the yolks out into a medium-sized bowl. Keep the empty egg white halves on a plate or platter while preparing the filling.
- Mash the yolks well with a fork until almost smooth.
- Add the rest of the ingredients except for the bacon and chives and mix well until smooth and incorporated.
- With a small spoon, carefully add filling to each egg white half and then top with bacon bits and chives.
- Serve right away or refrigerate. Will keep several days in the refrigerator, so you can make them ahead of time.
Jeannette (Jay Joy)
OK, wait. As if deviled eggs weren't good enough! Now, bacon? Everything is better with bacon!
I used to love eggs quite a lot 🙂
I love deviled eggs and don't make them anywhere near often enough, this is definitely the next recipe for them I am going to try.
Alina | Cooking Journey Blog
That's a perfect party snack and I love that you added paprika!
Yum! Love me some deviled eggs! And I approve of the crispy bacon bits (:
Now this is an incredible deviled egg recipe! Bacon and eggs, nothing gets better than that!
Dawn @ The Kitchen and a Latte
Adding bacon changes everything 🙂 I never thought to put it on deviled eggs, but it sounds delicious and I will have to try this next time I make them! I bet they won't last more then 5 minutes in my house.
Dawn - Let me know how they turn out! Didn't last long here 😀
I've never tried deviled eggs with sour cream. I'll definitely have to try these!
Wow, these look amazing. Congrats, you are being featured at Over The Monn Linky party.
That's fabulous! Thanks Bev!
I haven't tried your recipe yet, but I plan to. I'm a huge fan of deviled eggs, so of course, I believe I've perfected the recipe! I'm looking forward to tasting your version although it will be difficult for me to leave out the dill relish that I love so much. My other *secret* ingredient is cayenne pepper instead of black pepper to add a bit of cajun kick. That's not why I wanted to comment, though. I wanted to tell you about a gadget that will make cooking the eggs the easiest part of the recipe. It's an electric appliance with a tray that holds 6 eggs. Before standing the eggs on the tray you put a 1/4 cup of water in the bottom, add the eggs, put the domed lid in place, then press the button, and walk away. Ten minutes later it will beep until the button is pressed again to shut it off. I have peeled the eggs immediately (although they are very hot!), as well as after cooling with water or on their own. They are always so easy to peel, just gently crack the shells and they slip right off. It even works for farm-fresh eggs, which are notoriously hard to peel after boiling. I wish I could remember what it's called or where I got it, but the main thing to note is that it steams the eggs, rather that boils them, and there are probably several similar gadgets on the market. Sorry for the long post!
Thanks for your comment, Yvonne! That "gadget" you mentioned sounds like a dream! I enjoy boiled eggs (and so do my sons), but peeling them can be such a struggle sometimes that I want to gouge my eyes out or throw the whole egg in the trash! (I've actually done that before - not the eye gouge, but the egg throwing!) Sometimes I can get the method just right, but most of the time it's somewhere in between torture and ease. Thanks again for your comment - going to look for that gadget right now. Hope you love the eggs!
I found a fail proof way of peeling hard boiled eggs by accident! For many years most of my eggs, boiling 10-20 eggs at a time, for eating was at best 70-30%! They did not need to be "pretty", just done! But, one day while cooking other items, made the mistake of, I thought at the time, of over cooking or over "boiling" my eggs! I WOULD ALWAYS FILL A LARGE POT WITH TAP WATER totaling covering my eggs, PLACE OVER BURNER, GAS, THEN PLACED in water EGGS THE NUMBER WAS DETERMINED BY HOW BIG THE BOTTOM OF THE POT WAS, 10-20 OR SO! I turn up heat to medium, until boiling then turned down heat to just maintain boiling process 20-25 minutes! This one day being to busy, I boiled my eggs 35 minutes! Place pot under tap cooled with warm water until I could handle eggs with my hands! They ALL each egg most of the time
peeled cleaning perfectly 95% for deviled eggs! Summary, just increase boiling time to over 30 min for safer, easier and prettier eggs! Nothing else! Once I made this one adjustment all is well with my peeling shells from my hard boiled eggs!