Looking for more easy recipes to bring to a summer barbecue? Be sure to also check out our Lemon Tarragon Pasta Salad, Best Baked Beans Recipe, and Creamy Grape Salad! Happy Easter! Every year, we dye at least a couple dozen hard-boiled eggs at our house. Like many families, it’s one of our favorite Easter traditions. Except then we are left with dozens of leftover easter eggs sitting in the fridge waiting to be eaten. We enjoy hard-boiled eggs for breakfasts, snacks, or lunch, but they get a little boring before long! So we use them to make egg salad sandwiches or in salads (like this BBQ chicken cobb salad or this spinach, bacon, & egg salad). Or to make one of our favorite indulgences – deviled eggs! Classic deviled eggs are always a favorite, but we add a secret ingredient that gives them an extra zing and really sets them apart.
Why We Love This Recipe
Deviled eggs are great for summertime barbecues, picnics, and cookouts and their cool, creamy flavor goes perfectly with grilled burgers, juicy watermelon, and other classic summer fare. I typically like my classic deviled eggs without vinegar, although that ingredient is pretty traditional in some parts of the country, so I included it as an option in this recipe. I typically make them super simple, with a creamy yellow filling that gets mildly seasoned with Dijon mustard, salt & pepper, then sprinkled with paprika before serving.
Recipe Notes
Hard-boiled eggs: This is a great way of using up leftover Easter eggs. You can boil, bake, air fry, steam, or use your Instant Pot to cook your hard-boiled eggs. The Instant Pot is my personal preference because it uses some crazy magic to make the eggs way easier to peel than any other method. Mayo: Please use REAL mayo for your deviled eggs. Hellman’s Best is my favorite. Mustard: A little mustard adds a nice little kick and depth of flavor to the creamy filling. Bacon: Save yourself the trouble of cooking bacon separately for this recipe by just cooking up a few extra slices at breakfast one morning and keeping them in the fridge for your deviled eggs. Horseradish: I LOVE the kick you get from adding a little prepared horseradish with the deviled egg filling. It’s optional if you don’t have it on hand or just don’t care for it, but it makes these so delectable! If you find yourself with extra horseradish on your hand, check out some of my other recipes that call for it here. The remoulade sauce is a particular favorite at our house!
How to Make This Recipe
It’s really simple to make these deviled eggs with bacon & green onions! Start by peeling your hard-boiled eggs, slicing them in half lengthwise, and popping the cooked yolks out into a bowl. Set the cooked whites aside for now. Mash the cooked egg yolks with a fork, then add mayo, mustard, horseradish, salt, and pepper. Add in some of the chopped bacon and green onions, reserving a few of each for garnishing the tops of the deviled eggs. Spoon or pipe the filling into each of the egg white shells until all of the filling has been used up, then sprinkle with the reserved bacon and green onions. If I want to be fancy and fussy, I transfer the filling to a piping bag or ziploc bag and snip off one corner to pipe the filling in for a cleaner look. But if it’s just for us, I will usually just spoon it in because that’s simpler.
Recipe Tips
Garnish: Reserve some of the bacon bits and green onions for sprinkling on top as a garnish. Not only do they make the deviled eggs look nice, but they give a preview of what to expect when you bite into one of these deviled eggs with bacon. Transporting: If you are planning to transport your deviled eggs to a picnic or party, hold off on filling them until you get there. They are notorious for sliding around, no matter how carefully you plate and transport them. It’s much easier to prepare the filling ahead of time and just transfer it to a plastic zip tight bag to bring with you. Then when you arrive at your destination, you can just snip off the end of the plastic bag and pipe the filling into the egg white shells. Other mix-ins for deviled eggs: Two finely chopped baby dill pickles & a couple of teaspoons of pickle juice, mashed avocado, fresh herbs like dill or chopped rosemary, sriracha, garlic, pimentos, and more!
More Potluck Recipes
Deviled Egg Potato Salad BLT Pasta Salad Raspberry Pretzel Salad Hawaiian Macaroni Salad
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