Hello!
Look at that asparagus — it practically waves hello.
I replaced it yesterday with peeps s’mores, so I suppose it’s a little annoyed. Today we’re back to deviled eggs, and honestly these are worth the fuss.
I’ve gone through phases with deviled eggs — I liked them as a kid, then avoided them for years despite loving eggs in general. I eat eggs daily and top just about everything with one, so it’s strange to skip them. These deviled eggs, though, are outstanding.
One tip: whip the yolk mixture rather than just mashing it. Whip until it’s creamy and mousse-like. The filling blends roasted garlic, a touch of mayo, some full-fat Greek yogurt, Dijon mustard, and a small drizzle of reserved bacon grease for extra richness. The bacon grease isn’t essential, but it elevates the flavor.
The roasted garlic is the star: the sweet, caramelized cloves add depth and balance the richness of the yolks and bacon.
When reassembling the eggs, you can slice them in half the usual way or be a bit more deliberate — whichever you prefer. Removing the yolks and filling the whites takes patience. I made 18 eggs and ended up with 16 intact, so expect a little loss if you’re trying something fancier.
For toppings, go bold:
- Crunchy, crumbled bacon
- Crumbled blue cheese — use your favorite style
- A dusting of smoked paprika
- Finely chopped chives for color and freshness
- A tiny asparagus spear, sautéed briefly in bacon grease and tucked into each egg for a cute, savory garnish
The result is a savory, slightly tangy, and rich deviled egg with layers of texture from the creamy filling, crisp bacon, crumbly blue cheese, and tender asparagus. They’re indulgent but irresistible.
Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
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Ingredients
- 2 heads garlic
- 18 large eggs
- 10 slices thick-cut bacon
- 10 asparagus spears, woody stems removed
- 1 pinch 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 tightly in foil, and roast 45–60 minutes until the cloves are golden and caramelized. Let 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 and let bubble for 1 minute, then turn off the heat and cover the pot. Let sit 15 minutes, then transfer the pot to cold water and chill the eggs for about 30 minutes, refreshing the water as needed. You can add ice to speed cooling.
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While the eggs cool, cook bacon in a skillet over medium-low heat until crisp and the fat renders. Drain the bacon on paper towels, reserving 1–2 tablespoons of the bacon grease in the skillet. Add asparagus to the skillet, season with salt, pepper, and garlic powder, and cook about 5 minutes until just tender. Turn off the heat.
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Peel the cooled eggs and place on a towel. Trim a tiny slice from the rounded bottom of each egg so it stands upright. Slice off the upper half of each egg to expose the yolk and gently scoop the yolks out, taking care not to damage the whites.
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Pulse the bacon in a food processor until crumbly; it may become pasty, which helps it stick to the filling. Leave the processor bowl in place and add the egg yolks, mayonnaise, Greek yogurt, Dijon, salt, pepper, roasted garlic cloves (squeeze from the bulb), and 1–2 teaspoons reserved bacon grease if desired. Blend until smooth and mousse-like. Fill the egg whites with the yolk mixture using a spoon or a piping bag. Press crumbled bacon on top, add blue cheese, tuck a small piece of asparagus into each egg, and finish with smoked paprika and chopped chives. Serve immediately.
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Isn’t that the cutest?