There are two types of people in this world: those who don’t care for deviled eggs, and those who love them.
If you fit in with the latter, read on because today we are making the World’s Best Deviled Eggs topped with smoked paprika, thinly sliced scallions, and crumbled bacon bits.
A Guilty Pleasure
Deviled eggs are one of those finger food appetizers that everyone loves but no one wants to admit to loving; they’re a bit of a guilty pleasure.
Hard boiled eggs? Not so appealing. Deviled eggs topped with spices, crispy bacon and scallions? I’ll take five please and thank you.
Whatever it is that makes this appetizers so addicting, I’m here to share my tips and tricks for making the World’s Best Deviled Eggs.
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Making the World’s Best Deviled Eggs
A few key components make these the World’s Best Deviled Eggs, including the texture of the filling, the secret ingredients used to create the unique flavor in the filling and, of course, the presentation.
I have always been a huge fan of anything pickled. So you can imagine the lightbulb that went off in my head when I saw these cornichons as I was digging through my fridge for things to take these deviled eggs to the next level.
Not only are we slicing these babies into little pickle rounds and using them as a garnish, we are also incorporating the pickling liquid into our filling. This, paired with a bit of my favorite hot sauce makes for the ultimate flavor bomb filling.
Before I started food blogging and taking pictures of my food, I used zip lock bags to ice cakes and fill my deviled eggs. They did what they needed to do and the result still tasted delicious. That said, there is something about presentation that can elevate any good dish to an amazing one. Using a pastry bag and the appropriate garnish elements is the game changer for deviled eggs.
These pastry bags are my go-to for base layers of icing on cakes and filling deviled eggs because they are a bit larger and give that lovely, polished finish.
Before we get to the recipe, I have one final tip for you that is key in making the fluffiest filling. When mixing the eggs together, it’s easy for your arms to get tired and for the texture to get a little dense. One simple tool can prevent this and make the mixing process a complete breeze: a box grater!
This box grater is my go-to tool for grating the egg yolks when making deviled eggs. It keeps the filling light, fluffy and easy to assemble in a matter of minutes.
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Today we’re making the World’s Best Deviled Eggs topped with smoked paprika, thinly sliced scallions, and crumbled bacon bits.
For the Deviled Eggs:
- 12 eggs
- 1/3 cup soy free Mayonnaise
- 1/2 tbsp dijon mustard
- 2 tsp pickle juice from the cornichons
- 1/2 tsp pepper
- 2 tsp Louisiana Hot Sauce
For the Garnish:
- 4 slices of bacon, cooked until crisp and cut into small pieces
- 5–6 cornichons, sliced thinly into rounds
- 3 scallions, sliced thinly diagonally
- 1 tsp smoked paprika
- In a large pot add eggs and 8 cups of water and bring to a boil. Bring the heat down and simmer for 12 minutes. Strain the water and move the eggs to an ice bath.
- Once they have cooled completely, peel the eggs, cut in half with a sharp knife to avoid breakage, and remove the yolks into a large mixing bowl. Grate the eggs using a box grater.
- To the grated yolks add mayo, mustard, pickle juice, pepper, and hot sauce. Mix well to combine. Fill a piping bag with the yolk filling. Pipe filling into the egg whites.
- Garnish with bacon bits, cornichon rounds, scallions, and smoked paprika.
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Keywords: The World's Best Deviled Eggs, Deviled Eggs
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