Best Southern Deviled Eggs With Bacon Recipe
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.
- 6 large eggs, boiled and peeled
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp paprika
- 1/4 tsp dry mustard powder
- 2 slices bacon, cooked and crumbled (to top)
- chives to top
- 1/4 tsp salt
- 1/4 tsp ground 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.