Oh hi!
Doesn’t this asparagus look like it’s waving at you?
It really is saying hello.
I pulled this asparagus out yesterday to make a different dessert, so today we’re back with deviled eggs — rich, savory, and a little unexpected.
I’ve gone through phases with deviled eggs — enjoying them as a kid, ignoring them for years, then falling for them again. I love eggs in all forms and these deviled eggs are a serious upgrade.
What makes these special is the texture and the flavor. Whip the yolks rather than mash them. Beat them until they become creamy and mousse-like. The filling combines roasted garlic for sweet, caramelized depth, a touch of mayonnaise and full-fat Greek yogurt for richness, a bit of Dijon for brightness, and a tiny drizzle of reserved bacon grease for an extra layer of savory complexity.
Don’t skimp on the roasted garlic — those soft, caramelized cloves are the heart of the filling and bring warmth and sweetness that pairs perfectly with the salty bacon and tangy blue cheese.
When it comes to prepping the eggs, patience is key. Boil the eggs gently to ensure easy peeling and tender whites. Once cooled, carefully remove each yolk and whip the filling until it’s luxuriously smooth. If you prefer, spoon the filling back into the whites, or pipe it for a cleaner presentation — either way works.
Filling the whites and arranging everything takes time and a steady hand. It’s normal to lose an egg or two during the process; I cooked 18 and ended up with 16 intact. Still worth it.
Toppings are where the dish really sings:
- Crunchy, crumbly bacon
- Crumbled blue cheese — choose your favorite style
- A dusting of smoked paprika for color and a subtle smokiness
- Fresh chives for brightness and a pop of green
- A tiny asparagus spear toasted in the reserved bacon grease, tucked into each egg for a charming garnish
The contrast of creamy yolk filling, salty bacon, sharp blue cheese, and crisp asparagus creates a party in every bite.
Here’s the full recipe and method so you can make these yourself.
Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
18
deviled eggs
Ingredients
- 2 heads garlic
- 18 large eggs
- 10 slices thick-cut bacon
- 10 asparagus spears, woody ends removed
- 1 pinch each salt, pepper and garlic powder
- 1/2 cup mayonnaise
- 1/4 cup plain full-fat Greek yogurt
- 1 1/2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces blue cheese, crumbled
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chives
Instructions
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Preheat the oven to 350°F. Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil and roast 45–60 minutes until cloves are soft and caramelized. Cool before handling. You can roast the garlic a day or two ahead.
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Place the eggs in a large pot and cover with cold water. Bring to a boil, let bubble for 1 minute, then turn off the heat and cover the pot. Let sit 15 minutes. Transfer the pot to the sink and cool the eggs with cold water and ice for about 30 minutes to make peeling easier.
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While eggs cool, cook the bacon in a large skillet over medium-low heat until crisp. Drain on paper towels. Reserve 1–2 tablespoons of bacon grease in the skillet, discard the rest or save for another use. Toss the asparagus in the reserved grease, season with salt, pepper and garlic powder, and cook about 5 minutes until slightly tender. Turn off the heat.
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Peel the eggs and place them on a paper towel. Trim a tiny bit from the bottom of each egg so they stand upright, then slice off the top half of each egg to reveal the yolk. Gently remove the yolks with a spoon and set the whites aside.
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Pulse the bacon in a food processor until crumb-like. Transfer to a bowl. Without cleaning the processor, add the yolks, mayonnaise, Greek yogurt, Dijon, salt, pepper and roasted garlic cloves (squeeze from the bulb). Add 1–2 teaspoons of the reserved bacon grease if desired. Blend until smooth and mousse-like. Spoon or pipe the filling into the egg whites.
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Top each egg with a sprinkle of crumbled bacon and blue cheese. Insert a small piece of asparagus into each egg (cut spears in half if needed to get 18 pieces). Finish with a dusting of smoked paprika and chopped chives. Serve and enjoy.
These are playful, elegant, and perfect for entertaining — creamy yolk filling, smoky bacon, tangy blue cheese, and a bright asparagus garnish. Give them a try and enjoy the combination of textures and flavors.
Cutest ever?