What’s a Deviled Egg? A Brief History
The earliest dishes resembling deviled eggs date back to antiquity, when stuffed eggs were even served hot.
At their most basic, deviled eggs are hard-boiled whites filled with mashed yolks mixed with other ingredients.
My Take on Deviled Eggs
Flavor, and more flavor! I love the dish, but it can sometimes lack a little pep. I fix that two ways: with gochujang—feel free to swap in mustard or, ideally, a pinch of chili flakes or chili powder—and plenty of crumbled bacon.
I guarantee your holiday guests will come back for seconds.
Tips for Perfect Deviled Eggs
- Once the eggs go in, reduce the heat to medium to avoid a vigorous boil that can crack the shells before they set.
- If possible, make homemade mayonnaise; if you have a little MSG, a pinch won’t hurt. No need to add salt—the bacon has you covered.
- The beauty of these hors d’oeuvres is that you can make them ahead and refrigerate until needed. Cooking for a crowd? Make them in batches, and you can even freeze them until you’re ready to serve.
For a proper apéritif spread, pair them with my Beef Nachos
Servings: 20 servings
Calories: 300kcal
Ingredients
- 10 eggs
- 45 g homemade mayonnaise (or good-quality store-bought)
- 0.5 teaspoon of mustard or gochujang
- 6 bacon strips
- 2 tablespoons of olive oil
Instructions
- Boil the eggs for 10 minutes, then transfer to cold water to stop the cooking.10 eggs
- Over low heat, cook the bacon in a skillet, turning the strips 3-4 times. Once nicely browned, set aside; they will crisp up as they cool. Crumble.6 bacon strips
- Peel the eggs, then cut them lengthwise. Remove the yolks and place them in a bowl (reserve 1 tablespoon of the crumbled yolks for garnish).10 eggs
- In a bowl, mix the mayonnaise, gochujang, olive oil, crumbled bacon, and yolks until smooth.45 g homemade mayonnaise (or good-quality store-bought), 2 tablespoons of olive oil, 6 bacon strips
- Spoon the mixture into the egg white halves and sprinkle with the reserved crumbled yolk.
Nutrition
Calories: 300kcal
Did you make this recipe?Tag @marcwiner on Instagram!
These deviled eggs took me right back to family holiday potlucks, when my aunt would show up with a tray and they’d disappear before dinner even started. The gochujang and bacon give them the extra kick I always wished hers had, and that creamy filling tastes like pure nostalgia 🙂
Wasn’t sure gochujang belonged in deviled eggs, but it added the perfect kick and the bacon made them irresistible; these disappeared faster than anything else on the table 😋
So quick and easy for a busy weeknight when I was exhausted and short on time; the gochujang and bacon gave these deviled eggs so much flavor, and they disappeared fast 🙂
Not much of a cook, so I was shocked these deviled eggs came out so tasty, and the gochujang with the bacon gave them just the right kick. Feeling oddly proud bringing a tray to the party and watching them disappear 😅