If you are looking for a delicious and easy way to make deviled eggs, you will love this recipe from my friend Doris. These deviled eggs are not your ordinary ones – they have a lot of texture and flavor from bacon (or vegan bacon), pickles, onion, and cheese. You can make them in a classic way, or try a fun twist by making them stand up. Either way, they will be a hit at any party or gathering!
What you need for the best deviled eggs:
- Eggs
- Sweet onion
- Cheddar cheese
- Baby dill pickles
- Bacon – or use vegan bacon or bacon bits
- Mayo – I recommend Best Foods brand
- Paprika
- Parsley
How to make the best deviled eggs:
- Put 12 eggs in a large pot and cover them with water by about 1 1/2 inches. Bring to a boil, then cover and turn off the heat. Let them sit for 10-12 minutes.
- Peel the eggs under cold running water.
- Cut the eggs in half and scoop out the yolks into a bowl. (See below for how to make them stand up)
- Mash the yolks with a fork and add the other ingredients. Mix well and add enough mayo to make a creamy mixture. Season with salt to taste.
- Fill the egg whites with the yolk mixture and refrigerate until chilled.
- Sprinkle with paprika and parsley before serving.
How to make “upright” deviled eggs:
If you want to make your deviled eggs look fancier, you can serve them whole and upright, like in the photo above. Here are some tips for doing this:
- Boil a few extra eggs in case some of them break when you remove the yolks.
- Boil the eggs for 1-2 minutes longer than usual and let them cool before cutting.
- Cut a small slice off the bottom of each egg, on the flatter side, so they can stand up.
- Cut off the top of each egg, where the yolk meets the pointy end.
- Carefully scoop out the yolks with a small spoon or fork, or gently squeeze the sides of the egg to pop out the yolk.
- Make the filling as usual and pipe it into the eggs using a piping bag or a ziplock bag with a corner cut off.
Deviled egg tips:
- Cool the eggs before peeling or put them in an ice bath while peeling.
- You can boil the eggs up to 4 days ahead and keep them in the fridge before peeling.
- Peel the eggs under cool running water.
- Use a piping bag to fill the eggs.
More recipes you might like:
- Egg Salad with Avocado and Dill
- The Best Eggs Benedict
- Egg Muffins with Spinach and Cheese
