How to Make Deviled Eggs With Bacon Bits

Hello! I'm Jaedyn and I really enjoy eating and making deviled eggs for the holidays, so I decided to make a guide on how I make deviled eggs. I personally make deviled eggs with bacon bits and cayenne pepper and sometimes paprika if people don't like spicy things, but you can always make your own deviled eggs differently. In this guide I will tell you about the process on how I make deviled eggs and some tips I have learned to make the results better.

Additional note: these are not my photos, but these are my instructions and how I make deviled eggs.

You can double the recipe and still get the same results.

The tools are what I personally use, but not all are necessary or can be substituted.

Ingredients:

1. 6 Eggs
2. 3 Tablespoons of mayonnaise
3. 1 Teaspoon of Dijon (yellow) mustard or another brand
4. 1 Teaspoon of apple cider vinegar
5. Salt and pepper if you wish
6. Cayenne pepper or paprika
7. Bacon bits (3 oz bag should be fine)

Tools:

1. A couple bowls
2. Egg timer (not necessary)
3. A pot to boil eggs
4. A somewhat sharp knife
5. A fork or something similar
6. A spoon or something to stir with
7. A small spoon or scoop of some sort
8. A plate to hold the finished deviled eggs

Bring a pot of water to a rolling boil. Turn the heat to low or off so you don't burn yourself while putting in the eggs. Make sure there are little to no bubbles. Use a spoon or other tool to put the eggs in the water. Then, increase the heat back to a boil and use an egg timer in the water or turn on a regular timer for 14 minutes.

While the eggs are boiling, put cold water and ice in a bowl. If you don't have ice, cold water should work. After the eggs are done boiling, remove the eggs from the water and place them in the ice water or cold water. The cold water helps to deshell the eggs easier.

After the eggs have cooled in the cold water (probably around 5 to 10 minutes) then peel the shell off. You can do this by gentle cracking them on the counter and carefully taking off the shell. I also recommend after peeling them rinse them to get rid of any small shells or anything you don't what on them.

After peeling the eggs cut the eggs in half the long way, like the picture. I personally use a cutting board and a sharp knife to cut through smoothly.

After cutting the eggs, get a small spoon and remove the yolks and place the yolks into a bowl. Hold the eggs short sides and slightly and gently pinch, while gently scooping (like the photo). Then place the egg whites on a plate for later.

Mash the yolks with a fork or any tool that is similar. You just have to hold onto the handle and push down on the yolks to break them up into crumples.

Next add the 3 tablespoons of mayonnaise, 1 teaspoon of yellow mustard, 1 teaspoon of apple cider vinegar, and however amount of salt and pepper you want into the bowl of mashed yolk. These measurements may be different depending on if you are doing a double batch or something different than the original recipe measurements.

Stir everything together in the bowl until it is pasted or smooth. You can use the fork or a spoon to stir. It doesn't have to be perfect, but if you want it perfectly smooth or fluffy you can use a hand mixer / electric mixer.

Use a small spoon to add the mixture back into the hole of each egg white. I suggest doing about half the size of the spoon then if you have left over mixture add more to the deviled eggs.

Then sprinkle on paprika or cayenne pepper on top of the deviled eggs. Finally sprinkle some bacon bits and then it is ready to serve or you can put them in the fridge for a few minutes and then serve. I like them a little bit chilled before eating.