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Easy Hot Honey Bacon Deviled Eggs Recipe

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These hot honey bacon deviled eggs are the ultimate party appetizer, featuring creamy, tangy filling topped with crispy bacon and a sweet-spicy hot honey drizzle. A crowd-pleaser that converts even the biggest skeptics.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon yellow mustard (or Dijon for sharper flavor)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 6 slices bacon, cooked until crispy and crumbled (thick-cut recommended)
  • 3 tablespoons hot honey (e.g., Mike’s Hot Honey; adjust to taste)
  • Fresh chives, finely chopped
  • Flaky sea salt (e.g., Maldon)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat (8-10 minutes). Turn off heat, cover, and let sit for exactly 12 minutes. Meanwhile, prepare an ice bath (large bowl of cold water with ice cubes). Transfer eggs to ice bath with a slotted spoon and cool completely, about 10 minutes.
  2. While eggs cool, cook 6 slices bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain and cool. Crumble into small pieces.
  3. Gently tap each cooled egg on the counter to crack the shell all over, then peel under running cold water. Slice each egg in half lengthwise. Remove yolks and place in a medium mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
  4. Add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika to the bowl with yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  5. Spoon filling into a piping bag or zip-top bag with the corner snipped off. Pipe filling evenly into each egg white half, creating a swirl on top. Alternatively, use a small spoon to dollop filling.
  6. Sprinkle crumbled bacon evenly over filled eggs. Drizzle each egg with about 1/4 to 1/2 teaspoon hot honey. Finish with a sprinkle of fresh chives, a tiny pinch of flaky sea salt, and a light dusting of smoked paprika.
  7. Serve at room temperature. If making ahead, refrigerate without toppings and add them just before serving. Remove from fridge 20 minutes before serving.

Notes

For best results, use older eggs (1-2 weeks old) for easier peeling. Cook bacon until shatteringly crisp for texture contrast. Drizzle hot honey just before serving to prevent soggy filling. The filling can be made up to 2 days ahead; store whites and filling separately. For a vegetarian version, skip bacon and top with crispy fried shallots or smoked paprika-dusted almonds.

Nutrition

Keywords: deviled eggs, hot honey, bacon, appetizer, party food, Easter, potluck, gluten-free, low-carb

Find it online: https://zestynora.com/easy-hot-honey-bacon-deviled-eggs-recipe/