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Best Easy Thanksgiving Deviled Eggs with Bacon Recipe

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These deviled eggs combine creamy yolks, crispy bacon, and a sweet-spicy cranberry jalapeño jelly topping for a crowd-pleasing Thanksgiving appetizer that comes together in under 30 minutes.

Ingredients

Scale
  • 12 large eggs (room temperature works best for even cooking)
  • 1/2 cup mayonnaise (I prefer Duke’s or Hellmann’s for the tangy flavor)
  • 1 tablespoon yellow mustard (adds that classic deviled egg zing)
  • 1 teaspoon white vinegar (brightens the filling)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (freshly ground is best)
  • 1/4 teaspoon paprika (plus extra for garnish—smoked paprika works great too)
  • 6 slices thick-cut bacon (about 1/2 cup crumbled)
  • 1/4 cup cranberry jalapeño jelly (look for brands like Stonewall Kitchen or Braswell’s—they have good heat-to-sweet balance)

Instructions

  1. Boil the eggs: Place your 12 eggs in a large pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once it’s boiling, cover the pot, turn off the heat, and let the eggs sit for exactly 12 minutes. This gives you hard-boiled eggs with fully set yolks—no gray rings, no runny centers.
  2. Ice bath: While the eggs are sitting, fill a large bowl with ice and cold water. After the 12 minutes are up, use a slotted spoon to transfer the eggs to the ice bath. Let them chill for at least 5 minutes. This stops the cooking and makes peeling way easier.
  3. Crisp the bacon: While the eggs are cooling, cook your 6 slices of bacon in a medium skillet over medium heat. Cook until crispy, about 6-8 minutes, flipping once. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble it into small pieces. Set aside.
  4. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll it between your palms to loosen the shell. Start peeling from the wider end—there’s usually an air pocket there that makes it easier. Rinse the peeled eggs under cold water to remove any tiny shell fragments.
  5. Halve the eggs: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut-side up.
  6. Make the filling: Add the 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the bowl with the yolks. Mash everything together with a fork until smooth. You want it creamy with no lumps. Taste it and adjust the seasoning—maybe a pinch more salt or a dash more mustard if you like it tangier.
  7. Fill the eggs: Spoon the filling into a piping bag or a sturdy zip-top bag. Snip off a small corner (about 1/4 inch wide). Pipe the filling into each egg white half, dividing it evenly. You’ll have a little extra filling—that’s okay, just pile it on.
  8. Top with bacon and jelly: Sprinkle the crumbled bacon over the filled eggs. Then, using a small spoon, dollop about 1/4 teaspoon of cranberry jalapeño jelly on top of each egg. You don’t need much—just a little jewel of sweetness on each one.
  9. Garnish and serve: Sprinkle a tiny pinch of paprika over the top for color. Serve immediately, or refrigerate until ready to serve. These are best within 2 hours of making them.

Notes

For best results, use eggs that are at least a week old for easier peeling. If making ahead, keep bacon and jelly separate until just before serving to maintain crunch and texture. The jelly can be warmed for 10 seconds in the microwave if too thick to dollop.

Nutrition

Keywords: deviled eggs, Thanksgiving appetizer, bacon deviled eggs, cranberry jalapeño, easy appetizer, holiday appetizer

Find it online: https://sofiaspice.com/best-easy-thanksgiving-deviled-eggs-with-bacon-recipe/