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Classic Crispy Deviled Eggs Recipe with Bacon and Paprika

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A quick and easy snack featuring hard-boiled eggs filled with a creamy, smoky bacon and paprika filling, then dredged in flour and fried to a crispy golden crust. Perfect for parties or casual get-togethers.

Ingredients

Scale
  • 6 large eggs, hard-boiled, peeled, and halved
  • 4 slices bacon, cooked until crispy and finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 1/2 cup all-purpose flour (60g)
  • Vegetable oil, for shallow frying (about 1/4 inch depth in pan)

Instructions

  1. Place 6 large eggs in a medium pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10-12 minutes.
  2. Drain and place eggs in an ice bath to cool completely, about 5 minutes. Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the whites aside on a plate.
  3. While eggs cool, fry 4 slices of bacon in a pan over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain, then finely chop.
  4. To the bowl with egg yolks, add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, half the chopped bacon, 1 teaspoon smoked paprika, salt, and pepper to taste. Mash and mix everything together until smooth and creamy. Taste and adjust seasoning if needed.
  5. Spoon or pipe the filling evenly into the hollowed egg whites.
  6. Place 1/2 cup all-purpose flour in a shallow dish. Carefully dredge each filled egg half in the flour, coating lightly and shaking off excess.
  7. Heat about 1/4 inch of vegetable oil in a skillet over medium heat (around 350°F). Fry the eggs in batches, placing them filling side up, for 2-3 minutes or until the edges turn golden and crispy. Flip gently and fry the bottom side for 1 minute.
  8. Use a slotted spoon or tongs to transfer eggs to paper towels to drain.
  9. Sprinkle the remaining chopped bacon and a pinch of smoked paprika over the eggs before serving.

Notes

Keep oil temperature steady at medium heat to avoid burning. Fry in batches to prevent soggy eggs. Use older eggs for easier peeling. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, use vegan mayonnaise. Reheat gently in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: deviled eggs, crispy deviled eggs, bacon deviled eggs, paprika, appetizer, snack, party food, easy recipe

Find it online: https://elvafood.com/classic-crispy-deviled-eggs-recipe-with-bacon-and-paprika-easy-and-perfect-snack-ideas/