Easy Deviled Eggs with bacon

Boil the Eggs: Start by boiling the eggs. Place them in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the eggs for 10-12 minutes. Once done, transfer the eggs to an ice water bath for 5-10 minutes to cool and make peeling easier.

Cook the Bacon: While the eggs are cooling, cook the bacon until crispy. You can fry the bacon in a skillet over medium heat or bake it in the oven at 400°F (200°C) for 15-20 minutes. Once crispy, place the bacon on paper towels to drain and then crumble it into small pieces. Set aside.

Prepare the Eggs: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the egg whites aside on a serving platter.

Make the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, and sweet relish to the yolks. Mix everything together until the filling is creamy and smooth. Season with salt and pepper to taste.

Add the Bacon: Stir in most of the crumbled bacon into the egg yolk mixture, saving a small amount for garnishing later. The bacon adds a savory crunch and flavor to the creamy filling.

Fill the Eggs: Spoon or pipe the bacon-infused yolk mixture into the hollowed-out egg whites. Be generous with the filling for a creamy, heaping bite.

Garnish and Serve: Top each deviled egg with the remaining crumbled bacon for extra crunch. If you like, garnish with a sprinkle of smoked paprika or some chopped chives for color and flavor.

Enjoy! These deviled eggs are best served immediately but can be kept in the fridge for a few hours before serving. The combination of creamy filling, crispy bacon, and sweet relish makes them irresistible!