Irresistible Million Dollar Bacon Deviled Eggs: A 1-of-a-Kind Delight
These Million Dollar Bacon Deviled Eggs take the beloved classic and turn it into something truly irresistible. Rich, creamy yolks are whipped with tangy mustard and a hint of sweetness, then topped with crispy thick-cut bacon. Every bite is indulgent, savory, slightly sweet, and totally unforgettable — perfect for holidays, potlucks, and party trays!
Ingredients
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6 large eggs
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4 strips thick-cut bacon, cooked and crumbled
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3 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon apple cider vinegar
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½ teaspoon sugar
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Pinch of salt
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Pinch of black pepper
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Smoked paprika — for garnish
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Fresh chives, chopped — optional
Instructions
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Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
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Bring to a rolling boil over high heat.
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Once boiling, remove from heat, cover, and let stand 10–12 minutes.
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Drain and transfer eggs to an ice bath for 5 minutes.
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Peel eggs gently and slice in half lengthwise.
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Scoop yolks into a bowl; place egg whites on a platter.
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Mash yolks with a fork until smooth.
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Mix in mayo, Dijon, vinegar, sugar, salt, and pepper until creamy.
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Stir in most of the bacon (reserve some for topping).
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Spoon or pipe filling into the egg whites.
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Top with the remaining bacon, a sprinkle of paprika, and chives if using.
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Chill at least 30 minutes before serving for the best flavor.
Notes
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Use eggs that are 4–7 days old — they peel much easier than fresh eggs.
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Boil bacon until extra crispy for maximum crunch and contrast.
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Want more richness? Add 1–2 teaspoons cream cheese to the yolk mixture.
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For a touch of heat, sprinkle with cayenne pepper instead of paprika.
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Pipe filling with a star tip for an elegant presentation.