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The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

The BEST Deviled Eggs

Teresa Ambra
The BEST Deviled Eggs you will ever eat! The secret ingredient to these eggs is bacon! These delicious eggs need real Miracle Whip to accomplish the proper taste. But I assure you they are absolutely heavenly. We bring them to almost every holiday function, potlucks, picnics and even company dinners. Everyone raves over them. Gluten free.
3.83 from 207 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Salad
Cuisine Southern
Servings 24
Calories 120 kcal

Equipment

  • 1 large stock pot with lid (to boil the eggs)
  • 1 large skillet to fry the bacon
  • 1 large mixing bowl
  • 1 deviled egg tray (easier to use than a regular plate)
  • 1 potato masher to mash the hardened egg yolks
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 dozen eggs
  • 1 lb. bacon cooked in microwave until crisp fried
  • 1 tsp. prepared mustard any kind
  • 1 tsp. dried parsley
  • 2/3 tsp. granulated sugar (see note below)
  • 1/3 tsp. ground black pepper
  • 1 cup Miracle Whip (see note below) no substitutes
  • 1 tsp. dried chives
  • 1 tsp.. paprika or more, for garnish

Instructions
 

  • Place eggs in saucepan and fill with cold water.
  • Bring to a boil and boil about 2-3 minutes; turn off heat but keep eggs in water for at least 15 minutes.
  • Allow eggs to cool completely.
  • Remove peels.
  • Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
  • Mash the yolks really well with a fork or potato masher.
  • Break cooked bacon up into very tiny pieces.
  • Add parsley, granulated sugar, pepper, chives and mustard.
  • Add Miracle Whip – start with 1 cup and add until mixture is no longer lumpy, but not runny! I can’t give you an exact amount, I just add until it gets to be the texture it’s supposed to be.
  • Place eggs in egg trays or whatever container you are going to use to serve them.
  • Fill eggs with deviled egg mixture.
  • Sprinkle the tops generously with paprika.
  • Refrigerate several hours before serving.

Notes

NOTE: You cannot substitute light versions of Miracle Whip or mayonnaise in this recipe. They completely diminish the flavor.
 
NOTE: Don’t leave out the paprika or sugar or you won’t achieve the right kick for this recipe.
 
NOTE: The eggs need to cool before peeling. If you are under a time crunch then run cold water over them until you bring the temperature down sufficiently enough so that they peel easily.
 
NOTE: I start with about 1 cup of Miracle Whip and add up to an additional 1/2 cup if necessary.
 
NOTE: The amount of sugar fluctuates between 2/3 of a teaspoon to three teaspoons depending on the bacon you use (and how salty it is). Start with about 2/3 of a teaspoon and add more sugar, up to two teaspoons more, only to achieve desired taste. If you try to substitute regular mayonnaise, the recipe will usually require a little more sugar.
 
NOTE: I prefer cooking the bacon in a microwave rather than in a skillet. But you can cook it in the microwave or even bake in the oven until crisp fried if you desire.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 120kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 95mgSodium: 242mgPotassium: 76mgFiber: 0.2gSugar: 1gVitamin A: 160IUVitamin C: 0.4mgCalcium: 15mgIron: 1mg
Keyword bacon, deviled eggs, salad, side dish
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