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The Hood Magazine

Eggsellent Bacon Deviled Eggs

09/05/2014 11:55AM ● By Hood Magazine


  • 3 slices bacon (3 oz)
  • 12 large eggs
  • 6 tbsp mayonnaise
  • 2 tsp mustard
  • 1 pinch cayenne pepper
  • Salt and black pepper
  • Paprika, for dusting 



In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

Cool the eggs in ice water before peeling them. Next halve the eggs lengthwise and gently scoop the yolks into a large bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard, cayenne, and crumbled bacon until well blended. Season with salt and black pepper.

Spoon or pipe about one tablespoon of the yolk mixture into the egg white halves and dust with paprika. Serve immediately or cover and chill up to 4 hours.