Down-Home Deviled Eggs with Smoky BaconYou’re gonna love this hearty classic
These deviled eggs with smoky bacon offer a perfect blend of creamy, smoky, and savory flavors for an irresistible appetizer or snack.
Ingredients
Main ingredients
- 6 Large eggs Choose fresh ones but not too fresh or it’s harder to peel
- 3 slices Smoky bacon For that punch of flavor and crunch
- ¼ cup Mayonnaise Creamy and rich to blend with yolks
- 1 teaspoon Dijon mustard Adds a small kick that wakes up the filling
- ½ teaspoon Apple cider vinegar Balances richness with a bit of tang
- ¼ teaspoon Smoked paprika Gives the smoky depth without needing more bacon
- To taste Salt and pepper Season right for that comfort food feel
- Fresh chives Chopped for a fresh green lift and pretty garnish
Instructions
Instructions
- Place eggs in your pressure cooker’s steamer basket or directly in a cup with water that covers them about an inch deep for the perfect broth depth.
- Lock the lid and heat the cooker. Keep an ear out for the float valve popping up and the valve hiss that means pressure build is happening.
- Once you hit pressure, set a timer for 5 minutes. After time’s up, let your cooker do a natural release instead of quick release to keep yolks creamy and not rubbery.
- Drain hot water from cooker and dump eggs into a bowl of ice water. Chill for about 10 minutes to stop carryover cooking and make peeling easier.
- While eggs cool, fry your smoky bacon slices in a skillet on medium heat until crispy. Crumble and set aside half for folding into filling and half for sprinkles.
- Peel eggs carefully and slice them in half lengthwise. Scoop yolks into a bowl and mash together with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt and pepper.
- Mix in half the bacon crumbles.
- Spoon or pipe mixture back into whites, sprinkle with rest of bacon and chopped chives.
- Chill before serving.
- Enjoy that down-home goodness.
Notes
Serve chilled for a perfect balance of smoky, creamy, and fresh flavors. Store leftovers in an airtight container refrigerated up to 2 days. For best texture, fill eggs close to serving time.