Carla Hall’s Deviled Eggs With Bacon Recipe Is a Speedy, Last-Minute Appetizer for Easter
Make a batch of these deviled eggs for Easter brunch or dinner to wow guests
If you decide to buy eggs this Easter, make the most of your dozen by preparing a batch of deviled eggs. These stuffed eggs are a staple at gatherings and potlucks for good reason: they’re tangy with a creamy filling and easy to serve. Plus, you can liven up your usual deviled eggs by following chef and media personality Carla Hall‘s recipe—which is topped with bacon. This simple addition gives the deviled eggs a salty and crunchy twist that will have guests reaching for another! Here’s how to make them for your spring gathering.
The ingredients for deviled eggs
Classic deviled eggs are made by splitting hard-boiled eggs in half, scooping out the yolk and making a filling from the yolk, mayonnaise, mustard and other ingredients. This filling is placed inside of the egg white half, which is usually topped with paprika before serving. But, you can top it with other ingredients, such as chopped bacon, to add a crunchy element. (Read our guide on how to keep eggs from cracking while boiling for perfect results every time.)
Is it better to make deviled eggs the day before or the day of?
Deviled eggs are a great handheld party snack that can be assembled in advance and stored in the fridge. The pros at Food Network suggest a minimum chill time of 20 to 25 minutes—but also note they’re fine to prepare up to a day ahead. It’s best to hold any crunchy toppings back until it’s time to serve. Gently cover the tray of deviled eggs with plastic wrap and store in the fridge so they stay fresh.
Hall’s easy and crowd-pleasing deviled eggs recipe
Below, you’ll find Hall’s deviled eggs with bacon recipe that will be the star of your Easter spread! (Also, check out our story on eggless Easter treats for alternative options.)
Down-Home Deviled Eggs with Bacon
No piping bag? No problem: Carla says you can use a resealable bag and snip a small hole in one corner
Ingredients:
- 3 strips bacon (not thick-cut)
- 12 large eggs
- Kosher salt
- 1 Tbs. white or cider vinegar
- ⅓ cup mayonnaise
- 2 tsp. Dijon mustard
- ¼ tsp. cayenne pepper
- ¼ tsp. freshly ground black pepper
Directions:
- Active: 20 mins
- Total time: 50 mins
- Yield: 12 servings
- In medium skillet, cook bacon over medium, turning occasionally, until crisp, about 10 min. Drain on paper towels. Let cool; crumble.
- Put eggs in pot; add enough cold water to cover by 1-inch. Add 1 tbsp salt; bring to boil. Cover; remove from heat. Let stand 10 minutes.
- Fill bowl with cool water. Gently roll eggs on counter to crack; place in water. Let sit for a bit. Peel; pat dry. Trim little slice from top and bottom of eggs; cut in half crosswise. Transfer yolks to bowl. Mash; sprinkle vinegar over. Add next 4 ingredients and ¼ tsp salt. Stir until smooth; season to taste. Transfer to piping bag fitted with rosette tip; pipe into whites. Top with bacon.
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