Description
These Bacon & Deviled Egg Cups take everything people love about deviled eggs and give them a crispy, smoky upgrade. Each bite-sized cup is made from oven-baked bacon and filled with a smooth, tangy egg filling. They look impressive, travel well, and disappear fast — perfect for parties, game days, and holiday spreads.
Ingredients
Bacon Cups
-
1 lb thin-sliced bacon (center-cut works best)
-
Nonstick cooking spray
Deviled Egg Filling
-
6 hard-boiled eggs, peeled
-
1/4 cup mayonnaise
-
2 tbsp Dijon mustard
-
1 tsp white wine vinegar (or lemon juice)
-
Salt and black pepper, to taste
-
Pinch of cayenne pepper (optional)
-
1 tbsp fresh chives, finely chopped
Instructions
1️⃣ Make the Bacon Cups
-
Heat oven to 350°F (175°C).
-
Flip a mini muffin pan upside down and place on a rimmed baking sheet. Spray well with nonstick spray.
-
Lay two bacon slices in an “X” shape over each muffin bump.
-
Press a mini paper liner over each bacon X to help shape it.
-
Place another sprayed baking sheet on top to weigh bacon down.
-
Bake 60–90 minutes until deeply golden and crisp.
-
Cool completely, then gently remove liners and bacon cups.
2️⃣ Prepare the Filling
-
Add eggs, mayo, Dijon, and vinegar to a food processor (or mash very finely by hand).
-
Blend until smooth and creamy.
-
Season with salt, pepper, and cayenne if using.
-
Stir in chopped chives.
-
Chill 15–20 minutes to firm up.
3️⃣ Assemble
-
Pipe or spoon filling into cooled bacon cups.
-
Garnish with extra chives or a light sprinkle of paprika.
-
Serve within 1 hour for best crispness.
Notes
-
Assemble close to serving time so bacon stays crisp.
-
Use a piping bag (or zip bag with corner cut) for neat filling.
-
Add a tiny pickle slice or jalapeño ring on top for extra pop.
-
Make a few extra — they go fast.