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1
In a large saucepan, set the eggs in a single layer and add enough water to cover them by 1 inch.
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2
Bring the water to a boil over medium-high heat.
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3
Immediately remove the saucepan from the heat, cover, and let the eggs sit for 15 minutes.
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4
Drain the eggs, run cool water over them, dry, and refrigerate.
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5
To peel the eggs, hold in the palm of your hand and knock on a hard surface to crack the shells.
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6
Submerge in a bowl of cool water to remove the peel, rinsing well to ensure all of the shell bits are removed.
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7
Halve each peeled egg lengthwise.
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8
Scoop out the egg yolks and place in a small bowl.
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9
Mash the yolks with a fork.
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10
Stir in the crumbled bacon, sugar, vinegar, mustard, and mayonnaise; season with salt and pepper.
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11
Spoon a tablespoon of the yolk mixture into each egg-white half.
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12
Sprinkle with finely chopped parsley or paprika, for garnish.
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13
Cover the eggs with plastic wrap and refrigerate until ready to serve.
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14
According to the American Egg Board, refrigerated, unpeeled hard-cooked eggs will keep for up to 1 week.
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15
If covered and refrigerated, the deviled eggs will keep for up to 3 days.
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16
Make sure to wrap them well; they can absorb odors easily from other foods stored in your refrigerator.
