These creamy, flavorful Bacon Deviled Eggs are a crowd-pleasing appetizer made with perfectly cooked eggs, tangy Dijon mustard, sweet relish, and crispy bacon. Finished with Igotchu Seasonings Chili and fresh parsley, they're perfect for holidays, cookouts, potlucks, or an easy protein-packed snack.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 Deviled Eggs
Ingredients
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12 large eggs
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½ cup mayonnaise
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2 tablespoons sweet relish
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2 teaspoons Dijon mustard
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1 teaspoon Igotchu Seasonings Himalayan Salt & Pepper
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4 slices bacon, cooked crispy and crumbled
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Fresh parsley, chopped
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½ teaspoon Igotchu Seasonings Chili, for garnish
How to Make It
1. Cook the Eggs
Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.
Transfer the eggs immediately to an ice bath and let cool completely before peeling. This makes peeling easier and gives you perfectly cooked yolks every time.
2. Make the Filling
Slice the eggs in half lengthwise and carefully remove the yolks.
Place the yolks into a medium bowl and mash until smooth. Add the mayonnaise, sweet relish, Dijon mustard, and Igotchu Seasonings Himalayan Salt & Pepper. Mix until creamy and smooth. Taste and adjust seasoning if needed.
3. Fill the Eggs
Spoon or pipe the filling evenly back into each egg white. Using a piping bag or zip-top bag with the corner snipped off gives them a beautiful, bakery-style presentation.
4. Garnish
Top each deviled egg with a sprinkle of crispy crumbled bacon, chopped fresh parsley, and a light dusting of Igotchu Seasonings Chili for a pop of color and just a hint of flavor.
5. Chill & Serve
Refrigerate for at least 30 minutes before serving to allow the flavors to blend. Serve chilled and enjoy!
Serving Suggestions
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Fresh vegetable tray
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Crackers or crostini
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BBQ ribs or grilled chicken
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Hamburgers and hot dogs
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Potato salad or pasta salad
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Holiday appetizer platters
Tips
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For extra smooth filling, use a hand mixer to whip the yolk mixture.
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Add a splash of pickle juice for extra tang.
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Sprinkle with extra Igotchu Seasonings Chili just before serving for a beautiful color.
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Store covered in the refrigerator for up to 2 days.
