Mama's Deviled Eggs

Eva Marion


This recipe is one my Mom taught me years ago. Not your standard Deviled Eggs but they are a huge hit with the family. You taste more than eggs with these.

Blue Ribbon Recipe

The bacon in this recipe really makes these eggs stand out! We couldn't stop going back for more! The Test Kitchen

★★★★★ 17 votes
30 Min
10 Min
Stove Top


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12 large
1/2 c
2 Tbsp
yellow mustard
6 slice
1 small
1 tsp
1/2 tsp
1/4 tsp
cayenne pepper
1 tsp
apple cider vinegar
1/4 tsp
smoked paprika

How to Make Mama's Deviled Eggs


  • 1Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.

    Fry bacon so it is extra crispy, drain off excess grease and set aside to cool.

    Mash egg yolks with a fork in large bowl.

    Mince onions so they are very small pieces.

    Crush bacon.
  • 2Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
  • 3Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

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About Mama's Deviled Eggs

Main Ingredient: Eggs
Regional Style: American

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