Deviled Eggs with Bacon

INGREDIENTS

INSTRUCTIONS

Description

If there’s one thing that always disappears first at a Texas get-together, it’s a tray of deviled eggs — and when you top ’em with Kountry Boys Original Bacon, you better grab one quick before they’re gone. This recipe keeps things simple but adds a little extra something that takes it from “good” to “gone in sixty seconds.” The salty, smoky crunch of thick-cut bacon plays perfectly with the creamy yolk filling, giving every bite that savory-sweet balance we Texans can’t get enough of.

These deviled eggs aren’t just for Easter or family reunions. They’re perfect for backyard barbeques, game-day spreads or any Sunday lunch where you’re trying to impress your mama without making a big fuss. Around here, we believe good food doesn’t need to be fancy — it just needs to be made with care, a little love and the right ingredients. And when bacon’s involved, you already know you’re off to a strong start.

The Secret’s in the Details

You can always tell when someone’s put a little thought into their deviled eggs. The yolks are smooth, the filling’s tangy but not too sharp, and there’s just enough crunch to keep things interesting. That’s where the Kountry Boys Original Bacon comes in. It adds that crispy, smoky texture that cuts through the creamy yolk and mayonnaise mixture just right.

The trick is to cook the bacon until it’s extra crispy — not burned, but firm enough to stand tall when you press it into each egg. That golden sizzle and savory smell will fill your kitchen, and trust us, that’s a smell no one in the house can resist.

When it comes to flavor, the key to perfect deviled eggs is balance. You’ve got a little tang from the mustard and pickle juice, a touch of salt from the bacon and mayo, and a hint of paprika for color and warmth. Everything works together without overpowering that classic Southern taste you expect.

Tips for Picture-Perfect Deviled Eggs

Making deviled eggs might be simple, but getting them just right takes a few smart tricks. Here are some tips to make sure your batch comes out as good as Grandma’s:

• Use older eggs. Fresh eggs are harder to peel cleanly. A week-old egg will make life a whole lot easier.
• Cool completely before peeling. After boiling, transfer your eggs to an ice bath for at least 10 minutes. This helps the shell slide right off.
• Mash the yolks smooth. A fork works fine, but if you want that silky filling, press the yolks through a fine mesh sieve.
• Use a piping bag (or plastic bag). It’s an easy way to make them look polished without any extra work.
• Mix in bacon crumbles. For true bacon lovers, fold some finely chopped bacon right into your yolk mixture before filling.
• Garnish like you mean it. A light dusting of paprika and a one-inch strip of Kountry Boys Original Bacon on top make these eggs downright irresistible.

Each of these little touches makes your deviled eggs look as good as they taste — and more importantly, makes sure they taste like home.

Serving It Up Right

Once your deviled eggs are filled and topped, it’s time to show ’em off. Arrange them on a platter (bonus points if it’s Grandma’s old deviled egg dish) and set them out just before serving so the bacon stays crisp.

These eggs go great with just about anything — smoked brisket, fried chicken, sausage links or even a big bowl of pimento cheese. And because they’re bite-sized, they’re perfect for parties, potlucks and tailgates where folks like to graze between conversations.

Here in Texas, food like this brings people together. It’s about gathering around the table, swapping stories and reaching for seconds before the plate’s empty. Whether you’re feeding a crowd or just making a few for the family, Deviled Eggs with Kountry Boys Original Bacon never go out of style.

Looking for more ways to load up your plate? Try other favorites like our Easy Andouille Jambalaya or our Boudin Balls.