I reinvented classic deviled eggs into a bold, spiced version that tops my list of Recipes Using Hard Boiled Eggs.
I can’t even remember where I first found it, maybe tucked in a magazine, but Eggs Jeanette Recipe flipped my whole boiled egg game. It’s basically deviled eggs kicked up a notch or two, with silky mayonnaise folded into the yolks and crisp bacon sprinkled on top for a loud salty bite.
Sometimes I tell people it’s from Recipes Using Hard Boiled Eggs roundups, sometimes I lie, mostly I watch them eat and smile. There’s something slightly wrong and addictive about these, they make simple eggs feel like a secret you want to hoard.
Ingredients
- Eggs: high quality protein, good for muscle and satiety, also choline and vitamin D.
- Mayonnaise: creamy fat, gives richness and mouthfeel, calorie dense so use sparingly.
- Dijon mustard: tangy bite with almost no calories, brightens flavors and cuts richness.
- Pimentos: sweet red peppers, add color, mild sweetness and small amounts of fiber.
- Dill pickles or relish: sour and salty, adds crunch and acidity, can boost flavor a lot.
- Bacon: smoky, salty umami, adds crunch and fat but also more sodium and saturated fat.
- Chives or green onion: fresh oniony note, low cal, adds green color and light bite.
- Smoked paprika: smoky sweet spice, tiny calories, lifts aroma and deepens the dish.
Ingredient Quantities
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp white wine vinegar or pickle juice
- 1 tsp worcestershire sauce
- 1/2 tsp hot sauce
- 2 tbsp finely chopped pimentos
- 2 tbsp finely chopped dill pickles or sweet pickle relish
- 3 slices bacon
- 2 tbsp chopped chives or green onion
- 1/4 tsp smoked paprika
- extra smoked paprika for garnish
- salt and freshly ground black pepper to taste
How to Make this
1. Place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a boil over medium high heat, then turn off the heat, cover the pot and let sit 10 to 12 minutes for firm yolks; immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
2. While eggs chill, cook bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble or chop into small pieces and set aside, reserving a teaspoon of the bacon bits for garnish.
3. Peel the cooled eggs, slice each lengthwise and gently pop out yolks into a bowl; place whites on a platter and keep chilled.
4. Mash yolks with a fork until smooth, then stir in mayonnaise, dijon mustard, white wine vinegar or pickle juice (pick one), worcestershire sauce, hot sauce, smoked paprika, salt and pepper to taste until creamy and well seasoned.
5. Fold in finely chopped pimentos, chopped dill pickles or sweet relish, and most of the chopped chives or green onion, saving a little for garnish; taste and adjust seasoning if needed.
6. Transfer filling to a piping bag or a resealable plastic bag with a corner snipped off, or just spoon it into the egg whites; fill each egg white generously, smoothing or piping a little swirl on top.
7. Sprinkle crumbled bacon, remaining chives or green onion, and a pinch of extra smoked paprika over the filled eggs for color and smoky flavor; if you like extra tang add a few drops of pickle juice on top.
8. Chill for at least 20 minutes so flavors meld, then serve cold; keep leftovers covered in the fridge up to 2 days, but bacon may soften a bit.
Equipment Needed
1. Medium saucepan with lid (for boiling the eggs)
2. Large bowl for an ice bath (ice + cold water)
3. Slotted spoon or tongs (to lift eggs from hot water)
4. Skillet or frying pan (to cook bacon)
5. Paper towels (for draining and crisping bacon)
6. Small mixing bowl and fork (to mash yolks and mix filling)
7. Piping bag or resealable plastic bag (snip a corner to pipe)
8. Chef’s knife and cutting board (chop pimentos, pickles, chives and bacon)
9. Measuring spoons and a spoon or spatula (for measuring and stirring)
FAQ
Eggs Jeanette Recipe Substitutions and Variations
- Mayonnaise: swap with plain Greek yogurt, sour cream, or mashed avocado for a lighter, tangy feel (use same amount, taste and adjust).
- Dijon mustard: use yellow mustard, stone‑ground mustard, or spicy brown mustard if you want milder or more texture.
- Bacon: try pancetta, prosciutto, smoked turkey bacon, or crispy tempeh bacon for a vegetarian twist — all give smoky, savory notes.
- Dill pickles / sweet pickle relish: substitute chopped cornichons, capers, chopped green olives, or finely diced celery for crunch without as much sweetness.
Pro Tips
– Use slightly older eggs, they peel way easier than fresh ones. If youre still fighting shells, add a teaspoon of baking soda to the cooking water or peel them under running cold water so the membrane slips off nicer.
– For ultra creamy filling, push the yolks through a fine mesh sieve or use a ricer instead of just mashing with a fork, then mix in the mayo a little at a time. A quick pulse in a small food processor works too but dont overdo it or the mix gets gluey.
– Keep the bacon crunchy by cooking it extra crisp and draining well, then add most of it to the filling but save the crispiest bits for right before serving. That way you get texture and the eggs dont turn soggy sitting in the fridge.
– Taste as you go and adjust acid and heat slowly, add pickle juice or vinegar a few drops at a time till it sings. If you overdo vinegar a little more mayo will calm it down so dont panic, just balance it.
Eggs Jeanette Recipe
I reinvented classic deviled eggs into a bold, spiced version that tops my list of Recipes Using Hard Boiled Eggs.
6
servings
150
kcal
Equipment: 1. Medium saucepan with lid (for boiling the eggs)
2. Large bowl for an ice bath (ice + cold water)
3. Slotted spoon or tongs (to lift eggs from hot water)
4. Skillet or frying pan (to cook bacon)
5. Paper towels (for draining and crisping bacon)
6. Small mixing bowl and fork (to mash yolks and mix filling)
7. Piping bag or resealable plastic bag (snip a corner to pipe)
8. Chef’s knife and cutting board (chop pimentos, pickles, chives and bacon)
9. Measuring spoons and a spoon or spatula (for measuring and stirring)
Ingredients
-
6 large eggs
-
3 tbsp mayonnaise
-
1 tbsp dijon mustard
-
1 tsp white wine vinegar or pickle juice
-
1 tsp worcestershire sauce
-
1/2 tsp hot sauce
-
2 tbsp finely chopped pimentos
-
2 tbsp finely chopped dill pickles or sweet pickle relish
-
3 slices bacon
-
2 tbsp chopped chives or green onion
-
1/4 tsp smoked paprika
-
extra smoked paprika for garnish
-
salt and freshly ground black pepper to taste
Directions
- Place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a boil over medium high heat, then turn off the heat, cover the pot and let sit 10 to 12 minutes for firm yolks; immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
- While eggs chill, cook bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble or chop into small pieces and set aside, reserving a teaspoon of the bacon bits for garnish.
- Peel the cooled eggs, slice each lengthwise and gently pop out yolks into a bowl; place whites on a platter and keep chilled.
- Mash yolks with a fork until smooth, then stir in mayonnaise, dijon mustard, white wine vinegar or pickle juice (pick one), worcestershire sauce, hot sauce, smoked paprika, salt and pepper to taste until creamy and well seasoned.
- Fold in finely chopped pimentos, chopped dill pickles or sweet relish, and most of the chopped chives or green onion, saving a little for garnish; taste and adjust seasoning if needed.
- Transfer filling to a piping bag or a resealable plastic bag with a corner snipped off, or just spoon it into the egg whites; fill each egg white generously, smoothing or piping a little swirl on top.
- Sprinkle crumbled bacon, remaining chives or green onion, and a pinch of extra smoked paprika over the filled eggs for color and smoky flavor; if you like extra tang add a few drops of pickle juice on top.
- Chill for at least 20 minutes so flavors meld, then serve cold; keep leftovers covered in the fridge up to 2 days, but bacon may soften a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 79g
- Total number of serves: 6
- Calories: 150kcal
- Fat: 12g
- Saturated Fat: 3.1g
- Trans Fat: 0.1g
- Polyunsaturated: 1g
- Monounsaturated: 3.3g
- Cholesterol: 189mg
- Sodium: 291mg
- Potassium: 94mg
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Sugar: 1g
- Protein: 7.5g
- Vitamin A: 270IU
- Vitamin C: 1mg
- Calcium: 33mg
- Iron: 0.95mg
