Save to Pinterest Classic deviled eggs are given a flavorful twist with crispy bacon, tangy pickles, fresh herbs, and smoked paprika. This recipe is ideal for family gatherings or served as a reliable appetizer at any event.
Deviled eggs were always a staple at our holiday table, but adding pickles and smoked paprika has made them even more popular among friends and family. The extra crunch and flavor set these apart from anything I've ever made.
Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tsp
- White wine vinegar: 1 tsp
- Finely chopped dill pickles (or cornichons): 2 tbsp
- Finely chopped cooked bacon: 2 tbsp
- Finely chopped fresh dill: 1 tbsp, plus extra for garnish
- Finely chopped chives: 1 tbsp
- Salt and freshly ground black pepper: to taste
- Smoked paprika (or sweet paprika): 1/2 tsp, for topping
- Extra bacon bits, dill, and chives: for garnish (optional)
Instructions
- Boil Eggs:
- Place 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 to 12 minutes.
- Cool and Peel:
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
- Slice and Separate:
- Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside.
- Prepare 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 Egg Whites:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Add Toppings:
- 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 to Pinterest Making these deviled eggs has become a fun weekend ritual in my house, especially when my kids help sprinkle the smoked paprika or add their own favorite toppings before eating them warm from the fridge.
Required Tools
Saucepan, mixing bowl, fork or potato masher, spoon or piping bag, sharp knife, and cutting board are all you need to whip up this appetizer.
Allergen Information
This dish contains eggs and some mayonnaise brands may include mustard or eggs. Always check packaging if you have allergies.
Nutritional Information
Each serving has approximately 110 calories, 8 g total fat, 1 g carbohydrates, and 7 g protein.
Save to Pinterest A fresh sprinkle of dill and a pinch of smoked paprika are all you need for an irresistible finish. Serve chilled for the best flavor and texture.
Common Recipe Questions
- → How do I achieve perfectly cooked eggs for this dish?
Boil eggs covered in water for 10–12 minutes, then cool in an ice bath to ensure easy peeling and firm yolks.
- → Can I make this ahead of time?
Yes, prepare and fill the eggs in advance, then chill for at least 15 minutes to blend flavors before serving.
- → What alternatives work if I want a vegetarian version?
Omit the bacon and add finely diced celery or capers for crunch without sacrificing flavor complexity.
- → How to adjust the smoky flavor if preferred milder?
Use sweet paprika instead of smoked paprika to reduce the intensity while maintaining color and subtle spice.
- → What drinks pair well with these loaded eggs?
Sparkling wine or a crisp pilsner complement the rich and tangy elements for a balanced pairing.