Save Classic deviled eggs get an upgrade in this recipe, combining crispy bacon, tangy pickles, fresh herbs, and a sprinkle of smoked paprika. These loaded deviled eggs are ideal for gatherings, holiday tables, or as an easy appetizer bursting with flavor.
I remember making these loaded deviled eggs for a picnic with friends, and they disappeared in minutes. The combination of crunchy bacon and the tang of dill pickles makes this classic treat extra addictive.
Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tsp
- White wine vinegar: 1 tsp
- Dill pickles: 2 tbsp finely chopped (or cornichons)
- Bacon: 2 tbsp finely chopped cooked
- Fresh dill: 1 tbsp finely chopped, plus extra for garnish
- Chives: 1 tbsp finely chopped
- Salt and freshly ground black pepper: to taste
- Smoked paprika: 1/2 tsp (or sweet paprika for milder flavor)
- Garnishes: Extra bacon bits, dill, and chives for garnish (optional)
Instructions
- Cook the Eggs:
- Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10–12 minutes.
- Cool and Peel:
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
- Prepare the Halves:
- Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside.
- Make the Filling:
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, dill pickles, bacon, dill, and chives. Mix until creamy and well combined. Season with salt and pepper to taste.
- Fill the Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish:
- Sprinkle each deviled egg with smoked paprika. Garnish with extra bacon bits, dill, and chives if desired.
- Chill and Serve:
- Chill for at least 15 minutes before serving for best flavor.
Save These deviled eggs are always a hit at family gatherings, especially when little hands help with garnishing them just before serving.
Required Tools
For best results, use a sturdy saucepan, a mixing bowl, a fork or potato masher, spoon or piping bag, sharp knife, and a cutting board when preparing these eggs.
Allergen Information
This recipe contains eggs and may contain traces of mustard. Check mayonnaise labels when serving to anyone with sensitivities.
Nutritional Information
Per serving: 110 calories, 8 g total fat, 1 g carbohydrates, 7 g protein.
Save Finish your plate with a touch of extra herbs for a pop of color and enjoy a snack that's always impressive yet simple to prepare.
Recipe Questions & Answers
- → How do I perfectly boil the eggs for stuffing?
Cover eggs with cold water, bring to a boil, then cover and remove from heat. Let stand for 10–12 minutes before cooling in ice water for easy peeling.
- → Can I prepare the filling ahead of time?
Yes, prepare the filling in advance and store refrigerated. Assemble just before serving to keep the eggs fresh and prevent sogginess.
- → What alternatives can I use for bacon?
For a vegetarian twist, omit bacon and add diced celery or capers to maintain crunch and flavor complexity.
- → How important is the smoked paprika topping?
Smoked paprika adds a subtle smoky heat that complements the creamy filling, but sweet paprika can be used for a milder taste.
- → What dishes pair well with these eggs?
They work wonderfully as appetizers alongside sparkling wine, crisp pilsner, or light salads for balanced flavor profiles.