Southern Sweet & Spicy Deviled Eggs with Bacon

Indulge in the ultimate savory Easter treat with our Southern Sweet & Spicy Deviled Eggs with Bacon recipe! Creamy, tangy, and oh-so-delicious, deviled eggs are the perfect appetizer for your holiday brunch table. Get ready to impress your guests with this unforgettable Easter delight!

What are Southern Sweet & Spicy Deviled Eggs with Bacon?

A family favorite recipe created by FarmHER CEO Raquel Gottsch Koehler, these Southern Sweet & Spicy Deviled Eggs with Bacon are like a traditional deviled egg recipe — but with a TWIST! While these always make their Easter table, they have become so popular in the Koehler household that Raquel’s stepkids ask her to make them all year long! And she always says yes! One of the most special ingredients, the sweet pickles, brings back memories of her Granny, who made her homemade sweet pickles every year.

Ingredients in Southern Sweet & Spicy Deviled Eggs with Bacon

Southern Sweet & Spicy Deviled Eggs with Bacon are both comforting and bursting with flavor thanks to the addition of a few special ingredients:

• Hard-Boiled Eggs: The eggs are cooked, and then the yolks are separated from the whites.
• Mayonaise: Added to the yolks to make a creamy filling.
• Dijon Mustard: Mixed into the creamy egg yolk mixture to add a little extra tanginess.
• Hot Sauce: Another addition to the yolk mixture to give it more flavor and kick (a little goes a long way!)
• Granulated Garlic: Adds a mild flavor of garlic without the pungent bite of fresh garlic.
• Sweet Pickles: The star of this recipe, sweet bread & butter pickles infused these deviled eggs with Southern Charm and help perfectly balance out all the other flavors.
• Chopped Bacon: A smoky, salty, and crunchy addition to traditional deviled eggs.
• Serrano Chili: Using thinly sliced peppers as a garnish gives an added kick! (But could be substituted for a milder pepper or removed if you are sensitive to spice!)
• Smoked Paprika: Made from smoked and dried red bell peppers, smoked paprika gives a subtle sweet and smoky flavor to dishes and adds a beautiful color contrast as a garnish for deviled eggs.
• Salt and Pepper: For seasoning.

How to Make Perfect Hard-Boiled Eggs for Deviled Eggs

One of the most challenging parts of making Deviled Eggs is hard-boiling eggs so they are perfectly cooked and easy to peel. Here are a few tips for boiling eggs to make deviled eggs:

• Use Semi-Fresh Eggs: As eggs age, the air sac inside expands. When you hard-boil an egg and notice a flat end after it’s peeled, it indicates that the egg had a sizable air sac and was not as fresh. You can check the freshness of eggs by putting them in a bowl of cool water. If one end of the egg floats to the top, it is not fresh. However, slightly older eggs are somewhat easier to peel — so picking some that are fresh, but not too fresh, is ideal!
• Start Cold, End Cold: To get perfectly cooked and easy-to-peel hard-boiled eggs every time, you should place the eggs carefully in a pot, cover them with cool, salted water, and then begin to boil them. Start your timer only when the water comes to a rapid boil (cooking for 10-12 minutes.) Once the timer goes off, carefully remove the eggs from the boiling water and immediately place them into a bowl of ice water. After a few minutes in the ice bath, the hard-boiled eggs should be cool enough to peel and the shells should come right off!
• Look for the Membrane: Between a hard-boiled egg’s shell and the egg white, is the thin, clear Vitelline Membrane. When peeling hard-boiled eggs, crack both ends gently on the cutting board and then roll the egg under your palm to crack the entire shell. Search for the membrane, once it’s torn you should be able to easily slip the entire shell off of the egg with ease.

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Southern Sweet & Spicy Deviled Eggs with Bacon

INSTRUCTIONS

1. Hard boil the eggs and set aside to cool. (For cooking tips, see above.)
2. Peel the eggs and slice them in half. Place the yolks into a small bowl and the whites onto a plate or a serving dish.
3. Mash yolks with a fork.
4. Stir in the mayonnaise, Dijon mustard, and hot sauce. Mix well until the yolk mixture is creamy and no chunks of egg yolk remain.
5. Stir the chopped sweet pickles, and granulated garlic and season with salt & pepper to taste. Stir the mixture until well combined. Taste and adjust for the season. If you want a creamier mix, add a bit more mayonnaise.
6. Spoon about 1 tablespoon of the yolk mixture into each egg white. (For a professional look, transfer the mixture into a piping bag using a rubber spatula. You can also use a quart-size Ziploc bag and snip off one of the bottom corners to create a similar effect.)
7. Sprinkle each deviled egg with bacon and paprika.
8. If desired, slice a serrano chili pepper as thinly as possible and top each deviled egg with one slice.
9. Chill/refrigerate the deviled eggs until ready to serve. They can be kept in the fridge, covered, for up to four days or left out at room temperature for two hours before they need to go back in the fridge.

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