Introduction

Mama’s Deviled Eggs are a classic, flavorful appetizer perfect for gatherings or simple snacking. Crispy bacon and a hint of smoked paprika add a delicious twist to this timeless treat.

Mama's Deviled Eggs Recipe - Recipe Image

Ingredients

12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
6 slices bacon
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika

Instructions

Step 1: Boil the eggs until fully cooked, then cool and peel them. Once peeled, cut each egg lengthwise and carefully separate the yolks into a large bowl. Arrange the egg whites on a serving dish and set aside.
Step 2: Mash the egg yolks with a fork until smooth. Finely mince the onion, and fry the bacon until extra crispy. Drain the bacon on paper towels to remove excess grease, then crumble it into small pieces.
Step 3: Add the minced onion and crumbled bacon to the mashed yolks. Stir in the mayonnaise, mustard, salt, pepper, cayenne pepper, apple cider vinegar, and smoked paprika. Mix thoroughly and taste to adjust salt if needed.
Step 4: Fill the egg whites with the yolk mixture either by spooning it in or piping it using a zip-lock bag with the corner snipped off. Place the filled eggs in the refrigerator for 30 minutes to chill before serving.

Tips & Variations

For a smoother filling, try blending the yolk mixture in a food processor before filling the egg whites.
Substitute apple cider vinegar with white vinegar or lemon juice for a slightly different tang.
If you prefer less heat, reduce or omit the cayenne pepper.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume them within this time. If chilled longer, the filling may dry out. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can prepare and fill the eggs ahead of time. Keep them refrigerated until ready to serve, ideally within 24 hours for freshness.

How do I prevent a green ring around the yolks when boiling eggs?

To avoid the greenish ring, do not overcook the eggs. Boil them just long enough (about 9-12 minutes), then cool quickly in ice water to stop cooking.

Mama’s Deviled Eggs Recipe

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4.7 from 50 reviews

Classic Mama’s Deviled Eggs recipe featuring creamy, tangy egg yolk filling enhanced with crispy bacon and a touch of smoked paprika. Perfect as a savory appetizer or party snack, these deviled eggs balance smoky, spicy, and creamy flavors for a delightful bite.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 24 deviled egg halves 1x
Category: Appetizer
Method: Stovetop
Cuisine: American

Ingredients

Scale

Eggs and Filling

12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 small onion, minced finely
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika

Bacon

6 slices bacon

Instructions

Boil and prepare eggs: Place the 12 large eggs in a pot, cover with water, and bring to a boil. Once boiling, cook for about 10-12 minutes until hard boiled. Remove eggs, cool in ice water, then peel. Cut each egg lengthwise and transfer the yolks into a large mixing bowl, laying the egg whites on a serving dish and set aside.
Prepare the fillings: Mince the small onion into very fine pieces. Fry the 6 bacon slices in a skillet over medium heat until extra crispy. Drain the bacon on paper towels to remove excess grease, let cool, then crush or crumble into small pieces.
Mix the filling: Mash the egg yolks with a fork until crumbly. Add the minced onions and crispy bacon crumbles to the yolks. Then stir in the mayonnaise, yellow mustard, salt, black pepper, cayenne pepper, apple cider vinegar, and smoked paprika. Mix thoroughly until smooth and well combined. Taste the mixture and adjust salt levels if needed.
Fill the egg whites: There are two methods to fill the egg whites: scoop the yolk mixture directly from the bowl with a spoon into each egg white half, or transfer the yolk mixture into a zip lock bag, cut off a corner tip, and pipe the mixture neatly into each egg white. Place the filled eggs in the refrigerator to chill for 30 minutes before serving.