Spicy Bacon Deviled Eggs

If you think regular deviled eggs are great, these spicy bacon deviled eggs are the bomb! They have a kick from the heat, and smokiness from the bacon and are really fast to put together. Watch Recipe Video ABOVE.

Course Snacks & Appetizers

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pieces

Calories 97kcal

Author Richa

Ingredients

8 Eggs preferably a few days old
8 Bacon Strips
1 tablespoon Dijon Mustard
3 tablespoons Mayonnaise
¼ cup Cream Cheese
2 tablespoons Bira Hot Sauce
¼ teaspoon Pepper ground

Instructions

Place eggs in a pot and fill with water till the water covers the eggs. Bring them to a boil and as soon as the water starts boiling, turn off the flame. Cover the pot for 10 minutes for hard boiled eggs. Once 10 minutes are up, ladle the eggs out and place them in ice cold water. This stops them from cooking further. Once completely cool, peel the eggs and set aside.
Cook the bacon strips till lightly crispy. Take them off the pan and chop them into small pieces when cool.
To make the filling, cut each egg in half lengthwise and scoop out the the yolk in a bowl. Add dijon mustard, mayonnaise, cream cheese, Bira's hot sauce and pepper to the boil. Whisk till completely smooth and add the bacon, reserving a few pieces of bacon for topping. Mix well.
To assemble the deviled eggs, spoon the filling into a piping bag and cut off the end. Pipe the filling on top of each egg. Add more bacon bits on top. These spicy bacon deviled eggs can be refrigerated in an air tight container for up to 3 days, but taste best when served immediately.

Video

Notes

Do not use fresh eggs for the recipe as they are harder to peel and you might get bumpy eggs
Feel free to substitute the mayonnaise for sour cream
These deviled eggs can be refrigerated for up to 3 days but taste best when served on the same day

Nutrition