I really love deviled eggs. They are perfect small appetizers for any occasion, from a simple family meal to a big celebration. They always make people happy, and they are usually the first thing to disappear at a party.
Today, I’m excited to share two excellent deviled egg recipes with you. We’ll make classic Bacon Deviled Eggs and delightful Boursin Deviled Eggs. You’ll find these simple and quick to prepare, and they are guaranteed to be a crowd-pleaser!
Jump to Recipe:
Bacon Deviled Eggs – A Classic Appetizer
These bacon deviled eggs combine creamy egg filling with crispy bacon bits.
They are a beloved appetizer that disappears quickly at any gathering.
Key Ingredients & Tips for Bacon Deviled Eggs
- Crispy Bacon: Cook your bacon until it’s very crisp, then crumble it finely. This adds a great texture and salty flavor to the eggs.
- Good Mayo: Use your favorite mayonnaise brand for the best creamy filling. It forms the rich base of the delicious yolk mixture.
What You Need for Bacon Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Pinch of salt
- Pinch of black pepper
- 2 slices cooked, crumbled bacon
- Paprika for garnish (optional)
⏱️ Time: 25 minutes🍽️ Yields: 12 halves
How to Make Bacon Deviled Eggs
Step 1: Prep Your Eggs
Hard-boil your eggs. Once cooked, cool them completely in an ice bath, then peel them gently. Cut each egg in half lengthwise and carefully scoop out the yolks into a small bowl.
Step 2: Make the Filling
Add the mayonnaise, mustard, apple cider vinegar, salt, and pepper to the egg yolks. Mash everything together with a fork until smooth and creamy. Stir in most of the crumbled bacon.
Step 3: Fill the Whites
Use a small spoon or a piping bag to fill the hollowed-out egg whites with the yolk mixture.
Step 4: Garnish and Serve
Sprinkle the remaining crumbled bacon and a little paprika over the filled eggs. Serve immediately or chill until ready.
📝 Final Note
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days for best taste.
Boursin Deviled Eggs – Creamy & Herby
These Boursin deviled eggs are extra creamy and bursting with herb and garlic flavor.
They are a delightful update to the traditional recipe, perfect for anyone who loves cheese.
Key Ingredients & Tips for Boursin Deviled Eggs
- Softened Boursin: Make sure your Boursin cheese is at room temperature. This helps it mix smoothly into the egg yolk filling for a wonderful creamy texture.
- Fresh Chives: A sprinkle of fresh chives adds a lovely oniony bite and bright color. It really lifts the overall taste of these eggs.
What You Need for Boursin Deviled Eggs
- 6 large eggs
- 1/4 cup Boursin cheese (Garlic & Fine Herbs), softened
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- Pinch of salt
- Pinch of black pepper
⏱️ Time: 20 minutes🍽️ Yields: 12 halves
How to Make Boursin Deviled Eggs
Step 1: Prepare the Eggs
Hard-boil your eggs and then cool them completely in an ice bath. Carefully peel the eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl.
Step 2: Mix the Boursin Filling
Add the softened Boursin cheese, mayonnaise, half of the fresh chives, salt, and pepper to the egg yolks. Mash with a fork until the mixture is very smooth and creamy.
Step 3: Fill and Arrange
Spoon or pipe the creamy Boursin mixture back into the empty egg white halves.
Step 4: Finish and Enjoy
Sprinkle the remaining fresh chives on top of each filled egg for garnish. Serve these delicious deviled eggs right away or keep them chilled.
📝 Final Note
For the best flavor, make these Boursin deviled eggs a few hours before serving to let the flavors blend.
