IE 11 is not supported. For an optimal experience visit our site on another browser.

Bacon-Topped Deviled Eggs

Bacon-topped deviled eggs
Bacon-topped deviled eggsNathan Congleton/TODAY


  • 8 large eggs, boiled, peeled, halved, yolks removed and reserved
  • 1 tablespoon cream cheese, softened
  • 1/4 cup mayonnaise, preferably Hellmann's
  • 1 tablespoon Dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne ground pepper
  • Garnishes (optional)
  • 1 pinch smoked Spanish sweet paprika
  • 1 ounce American hackleback caviar
  • 1/2 bunch chervil, picked and washed
  • 2 slices very crispy smoked bacon, broken in pieces
  • Chef notes

    I love how easy it is up upgrade simple deviled eggs with just a few simple toppings. The briny pop of caviar, crispiness of the bacon and freshness of the chervil complement the classic creamy texture and rich flavor of the eggs.



    In a medium non-reactive bowl add cream cheese, mayonnaise, Dijon mustard, onion powder, champagne vinegar, mix well with a firm whisk, add yolks and season with salt, pepper and cayenne pepper, and mix until smooth. Place mixed yolks into a pastry bag.


    Pipe and fill the whites with the yolk mixture.


    To garnish, spoon caviar on top of each egg, sprinkle with smoked paprika and chervil and top with 1 piece of crispy bacon, if using.