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Thanksgiving Deviled Eggs with Bacon: Easy & Creamy

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These creamy deviled eggs with crispy bacon are the perfect Thanksgiving appetizer. Made with Greek yogurt for a tangy, light filling and topped with crunchy bacon, they are quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs
  • 6 strips thick-cut bacon
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (for garnish)
  • 2 tablespoons fresh chives, finely chopped (optional)

Instructions

  1. Hard-boil the eggs: Place 12 large eggs in a large pot in a single layer. Cover with cold water by about 1 inch. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let it sit for exactly 10 minutes. Meanwhile, prepare an ice bath. After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 15 minutes.
  2. Bake the bacon: While the eggs cool, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay 6 strips of thick-cut bacon in a single layer. Bake for 15-18 minutes, until golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over. Roll it between your palms to loosen the shell. Start peeling from the wider end. Rinse the peeled eggs under cold water to remove any tiny shell fragments. Pat dry with a paper towel.
  4. Halve the eggs: Using a sharp knife, slice each egg lengthwise. Wipe the knife clean between cuts for neat halves. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Make the filling: Add 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon pickle juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the yolks. Mash everything together with a fork until smooth. Taste and adjust salt if needed.
  6. Assemble the eggs: Spoon the filling into a piping bag or a zip-top bag. If using a zip-top bag, squeeze the filling into one corner, then snip off about 1/4 inch from the tip. Pipe the filling into each egg white half, dividing it evenly.
  7. Top with bacon and garnish: Sprinkle the crumbled bacon evenly over the filled eggs. Finish with a dusting of smoked paprika and a sprinkle of fresh chives. Serve immediately, or refrigerate until ready.

Notes

For the creamiest filling, use full-fat Greek yogurt. If using nonfat, drain it in cheesecloth for 30 minutes. Older eggs peel easier. The filling can be made up to 2 days ahead; assemble no more than 4 hours before serving. Add bacon just before serving to keep it crispy.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, creamy deviled eggs, easy deviled eggs, holiday appetizer

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