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Charles Hunter III's Deviled Eggs with Spicy Bacon

Butter Whipped Deviled Eggs with Spicy and Crispy Bacon

byCharles Hunter III
Total 50 mins, includes cooling time
Active 50 mins
Makes 10 servings
Deviled eggs are such a southern staple. Growing up, it was a dish we ate as part of just about every meal and gathering. At any given time, you could open anyone's refrigerator and see a plate of them. We would snack on deviled eggs like chips! Everybody made their own version, so I saw many renditions of them along the way. My recipe combines sweet and spicy, and the bacon topping helps lure people in while also adding a great crunch to complement the creaminess of the egg filling. It's a great recipe for skeptics or first timers!
Deviled Eggs:
  • 10 hard-boiled eggs
  • 1/2 stick (4 tablespoons) salted butter, at room temperature
  • 1/4 cup mayonnaise
  • 1 tablespoon plus 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne
Spicy and Crispy Bacon Topping:
  • 4 strips cooked crispy bacon
  • 1 teaspoon honey
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • Pinch of kosher salt
  • 3 tablespoons fresh basil, roughly chopped
    1. Make the deviled eggs: Crack your eggs several times, then proceed to peel them under warm water.
    2. Rinse the eggs to be sure no shell fragments are still clinging to the flesh. Slice them in half lengthwise and scoop out the yolks with a small spoon.
    3. Place the yolks in a large bowl with the butter, mayonnaise, mustard, sugar, smoked paprika, black pepper, and cayenne. Using an electric mixer, blend together until smooth and fluffy, scraping down the sides occasionally.
    4. Place the filling into a gallon-size resealable bag, pushing the filling into one corner of the bag to remove air bubbles. Snip the corner with scissors to make a hole about 1/2 inch wide. Use the resealable bag like a piping bag to fill the egg white centers by gently squeezing the mixture out the hole and into the halved egg whites.
    5. Make the spicy and crispy bacon topping: Crumble the bacon into a small bowl and add the honey, smoked paprika, cayenne, and salt.
    6. Using your fingertips in a pinching motion, massage the spices and honey into the crumbled bacon, crumbling it further.
    7. Sprinkle the spicy bacon over the piped yolk filling and garnish with the chopped basil.