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deviled eggs, bacon, hard boiled eggs

Bacon Stuffed Deviled Eggs

Wendy Walker
The bacon in these deviled eggs just takes them to another level. I mean, who doesn’t love bacon?
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Servings 7 people

Equipment

  • Instant Pot
  • Egg Cooker
  • Stock Pot

Ingredients
  

  • 7 Farm Fresh Eggs
  • 1/4 Cup Mayonnaise
  • 1 Tsp Yellow Mustard
  • 1 Tbsp Dill Relish
  • Crumbled Cooked Bacon (4-6 slices)
  • Himalayan Sea Salt (to your liking)
  • Black Pepper (to your liking)
  • Smoked Paprika (a sprinkle)

Instructions
 

  • Place eggs in a pot of water. Bring to boil for 1 minute and cover with lid. Turn the burner off and set timer for 13 minutes.
  • Once timer goes off, pour out the hot water. Fill the pot back up with cold water, ice and white vinegar. The vinegar water will allow the eggs to peel so much better.
  • Peel eggs, slice in half longwise and place the yolks in a bowl.
  • Add mayonnaise. The mixture needs to be creamy but not runny. I kinda feel like mayo is a personal preference so just add what you like. I start with a 1/4 cup.
  • Next, add a dab or squirt of mustard, dill relish, salt & pepper. Mix all this together with the yolks.
  • Add in Crumbled Cooked Bacon. Not the kind that are in the bag next to the dressings. Cook real bacon either in your iron skillet or oven (yeah, that's an awesome way too!)
  • Fill your eggs and then sprinkle Paprika on top. Piping them to look pretty is optional ha! Enjoy!

Notes

If you don’t have an dill relish, just pour a little bit of pickle juice in the bowl and cut up a pickle in tiny pieces. There, instant relish!