Ingredients
Equipment
Method
- Place eggs in a single layer in a large saucepan and cover with cool water by 1 inch.
- Heat on high until water begins to boil.
- In a small mixing bowl, prepare the bacon by coating one side evenly with Kinder's Brown Sugar Rub.
- Heat a skillet on the stove top at medium heat and cook bacon until crispy on both sides.
- Remove bacon from pan and set on paper towels to drain and cool.
- Once the water reaches boiling, turn heat to low and continue to cook for 1 minute.
- Remove from heat and leave eggs covered for 12 minutes.
- Transfer cooked eggs to a bowl of ice water and allow to cool completely.
- Crack egg shells under cool water, dry, and set aside.
- Slice eggs lengthwise and gently remove yolk halves, placing them in a mixing bowl. Set egg white halves on a serving dish.
- Using a fork, mash the yolks into a fine crumble.
- Dice or crumble the cooled bacon strips into small pieces.
- Add mayonnaise, BBQ sauce, and mustard to the egg yolk mixture and mix together until creamy and well combined.
- Pipe or spoon the mixture into egg white halves.
- Top each deviled egg with paprika, bacon crumbles, and sliced green onions. Serve immediately and enjoy!
Nutrition
Notes
- Watch the heat on the bacon — Medium is right. The Kinder's Brown Sugar Rub caramelizes fast, and the sugars will burn before the bacon crisps if the heat's too high. Stay at medium and watch the edges.
- Don't rush the ice bath — The eggs need to cool completely before you peel them. 10 minutes minimum in ice water. Rush it and you'll tear the whites, and the yolks will still be warm when you try to mash them.
- Mash the yolks fine — Work them with a fork until there are no lumps before adding the wet ingredients. A lumpy filling pipes badly and breaks the texture.
- Fill generously — A full, slightly mounded fill looks intentional. A flat fill looks like you ran short. Overfill slightly and smooth the top if you're using a spoon.
- Add bacon crumbles at the end — The filling holds in the fridge for up to 24 hours. The bacon does not hold crunch overnight. Crumble and top within an hour of serving.
- Deviled eggs hold at room temperature for about an hour, which makes them practical appetizer food — pull them from the fridge just before guests arrive and they'll be ready to eat without any last-minute work.
- On a backyard cookout spread, these belong at the front of the table. The BBQ-forward filling connects naturally to whatever's coming off the grill. Pair them with sliced pickles, a simple green salad, and something grilled — they'll get cleared before the main course hits the plate.
- For a brunch setup, something acidic alongside cuts the richness — a mimosa, a Bloody Mary, or sparkling water with citrus. These hold well next to smoked salmon, avocado toast, or grilled sourdough.
- Store fully assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Quality peaks on day one — the bacon crumbles soften overnight and the garnishes lose their sharpness.
- For the best result, store the egg whites and yolk filling separately. Keep the filling in a covered container and the whites in a single layer. Assemble within a few hours of serving, then add bacon crumbles right before the plate goes out.
- Do not freeze. The whites turn rubbery and the filling breaks.