Deviled Eggs With Crackly Bacon

October  4, 2022
1 Ratings
Photo by Melina Hammer
  • Prep time 20 minutes
  • Cook time 20 minutes
  • makes 12
Author Notes

Deviled may sound mischievous, but since the 18th century, it has become a popular, playful way to describe spicy food. Especially egg yolks combined with mustard, pepper, or other zesty ingredients, then piped into bouncy egg white cups. For ideal, creamy yolks, bring water to a boil then immediately turn off the stove, letting residual heat do the work of gradually cooking the eggs. This yields solid-but-tender centers. Passing the cooked yolks through a fine-mesh sieve ensures no lumps—important for once you pipe the filling into the whites. You can prep the entire filling, transfer it to the zip-top bag, and refrigerate for up to 2 days in advance. Just bring the bag out from the refrigerator to soften for 30 minutes or so before you plan to pipe. Right before serving, the bright, zippy, pickle-flecked, chile-laced mixture gets a final crown: a crispy ribbon of thick bacon. You only need a little on each egg to make an enormous impact. This take on deviled eggs is a visit to bliss. Make sure to take note of how your guests swoon with pleasure as they gobble them all up. —Melina Hammer

What You'll Need
  • 12 large eggs, preferably pasture-raised for orangey-gold yolks
  • 2 slices thick bacon, each cut into 12 diagonal strips
  • 1/3 cup mayonnaise
  • 4 cornichons, minced (2 tablespoons)
  • 1 tablespoon finely snipped or sliced chives
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne
  • Coarsely chopped parsley, dill, and/or chervil, for garnish
  1. Place the eggs in a large saucepan and cover with water. Over high heat, bring the water to a boil. Cover the pan with its lid, then remove the pan from the heat and let sit for 10 minutes. Use a slotted spoon to transfer the eggs to an ice bath until cool enough to handle, 5 to 7 minutes.
  2. Meanwhile, cook the bacon in a cast-iron skillet over medium-low heat until crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined wire rack.
  3. In a medium bowl, combine the mayonnaise, cornichons, chives, mustard, salt, black pepper, and cayenne and fold together until uniform.
  4. Peel the cooled eggs, then halve each one lengthwise. Pop out the yolks into a fine-mesh sieve set over the bowl with the mayonnaise mixture. Using a fork, pass the yolks through the sieve. Stir the yolks into the mayonnaise mixture until uniform. Taste and adjust the seasoning if needed (keeping in mind that the bacon is salty).
  5. Transfer the yolk mixture to a small zip-top bag and seal it, pressing out the air, then cut off one of the corners (to an opening about ¼ inch in diameter). Place the egg whites onto a serving platter. Pipe the yolk mixture into egg whites. Arrange a crispy bacon length onto each, then sprinkle with fresh herbs and freshly ground pepper.

See what other Food52ers are saying.

Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.

0 Reviews