This bacon deviled eggs recipe takes a classic and adds a favorite ingredient (BACON!) for a perfect appetizer for holidays, parties, or get togethers!
Deviled eggs are usually the first thing devoured at gatherings. They are are so easy to make and adding bacon to the mix just ups the stakes making this one of the best deviled eggs recipes! PLUS - We've got you covered with All Things Deviled Eggs in our Easy Deviled Eggs 101, everything from hard boiling eggs to helpful equipment, where the name came from to decorating, plus lots of make ahead tips!
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Ingredients
We stick with the basics here but mix it up with crispy bacon.
- Eggs - we like large eggs for these appetizers, smaller eggs will need less mayo.
- Mayonnaise - these are equally delicious with Greek yogurt, sour cream, or a combo of the three.
- Mustard - we use dijon but love the kick from some dry mustard or the sweetness from some honey mustard.
- Bacon - chopped crispy bacon for the WIN!
- Pantry staples - salt, fresh ground black pepper
Equipment We Used
For a full discussion on equipment we used, see Easy Deviled Eggs 101. We used a hand mixer for a smooth filling and a piping bag with a large tip to fill the egg whites with the yolk mixture.
Filling a piping bag while trying to hold it open with one hand always leaves us with a mess. Place the piping bag in a tall glass or deli container and fold the top down over the sides. This holds the bag open and leaves you with two hands to spoon your filling into the bag!
No piping bag? Use a spoon, a small cookie scoop, or a ziploc bag (cut one corner off and use as a piping bag) to fill the egg whites.
Believe it or not, there are special plates just for deviled eggs! If you are lucky enough to have one, now is the time to show it off. Of course, if you don't have one use what you have; a platter, a tray, a serving board.
Assembling Bacon Deviled Eggs
Some Classic Deviled Eggs Info
There are a lot of questions around deviled eggs and we have you covered in our Easy Deviled Eggs 101. Here is some general information about deviled eggs. Deviled Eggs:
- are hard boiled eggs with the yolks, removed from the egg whites, mixed with other ingredients, then put back into the whites.
- are great made the day before, just don't garnish until right before serving.
- should be kept refrigerated until served.
- are best served cold.
- shouldn't be frozen.
- have many different options for mix-ins with the yolk filling; relish, pickles, cheese, olives, etc.
- last up to 4 days in the refrigerator, but will start to lose their freshness after the 2nd day.
- can absolutely be made with Greek yogurt or sour cream instead of mayonnaise.
We like the look of deviled eggs when the filling is piped heaping into the egg white using a piping bag and tip. However, they are just as tasty when filled using a spoon or small cookie scoop. Standing a piece of crispy bacon in the filling as the garnish makes them look amazing - plus more BACON!
Substitutions
There are SO many variations of deviled eggs and we like them all! Try candied bacon or crispy proscuitto. A combination of Greek yogurt, sour cream, and/or mayo all taste great! See Easy Deviled Eggs 101 for more information on substitutions and additions.
We like the flavor dijon mustard adds, but you can also leave it out or spice it up with a bit of dry mustard, honey mustard, or hot mustard instead.
Time Saver Tips
Don’t have the time or energy to boil and peel the eggs but are locked on the idea of deviled eggs? Consider purchasing pre-boiled, peeled eggs. Most grocery stores, Costco, Sam’s, and most restaurant food supply stores carry these.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA guidelines, you can save leftover deviled eggs in an airtight container up to 4 days in the refrigerator.
Our Favorite Deviled Eggs Info and Recipes
- Easy Deviled Eggs 101
- Classic Deviled Eggs
- Feta Deviled Eggs
- Deviled Eggs with Pickles
- Spicy Deviled Eggs
More delicious bites
Classic Deviled Eggs FAQ's
Stuffed eggs and dressed eggs are just two of the names for deviled eggs in other countries. The term deviled, when referring to food in the U.S., started in the late 1700’s and referred to highly seasoned food, spicy food, or food cooked in hot spices. While mustard gives deviled eggs a little spice, you can definitely amp it up with ground peppers (cayenne or chipotle), diced jalapeños, or hot sauce.
SO FUN and SO MANY ways to decorate deviled eggs! Check our Easy Deviled Eggs 101 for more tips on decorating and garnishing deviled eggs.
There are SO many theories on how to hard boil eggs. Our advice is if you have a method that works for you, stick with it. Our Easy Deviled Eggs 101 has more information on hard boiling your eggs.
📖 Recipe
Bacon Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 pieces 1x
Description
This bacon deviled eggs recipe takes a classic and adds a favorite ingredient (BACON!) for a perfect appetizer for holidays, parties, or get togethers!
Ingredients
- 12 eggs
- ½ cup mayonnaise or greek yogurt
- 4 teaspoon dijon mustard
- Salt and pepper to taste
- 4-6 pieces thick bacon, cooked crisp
Instructions
- Place eggs, single layer, in a saucepan and add enough water to cover the eggs by at least an inch.
- Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
- Let the eggs cool (about 15 minutes) until you are able to handle them.
- Peel the eggs and cut them in half lengthwise.
- Hold cut egg half over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place egg white 'shells' on a tray.
- Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the egg yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
- Cut half the bacon into small pieces. Add to the yolk mixture and mix with a spoon.
- Cut the rest of the bacon into slightly larger pieces for garnish.
- Fit a piping bag with a large tip and fill with the yolk mixture.
- Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
- Place on a serving platter and top with remaining bacon pieces.
- Serve.
Notes
See Easy Deviled Eggs 101 for more information on all things Deviled Eggs! Boiling, peeling, decorating, it is all here.
Piping tip too small for the egg yolk mixture - remove the tip and just use the end of the piping bag. Use a spoon or small cookie scoop instead.
Add a few more eggs to the pot when hard boiling them in case there are problems peeling some of the eggs. This gives you a few backups if needed.
- Prep Time: 5 minutes
- Assembly Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 149
- Sugar: 0.8 g
- Sodium: 224.6 mg
- Fat: 11.5 g
- Carbohydrates: 0.8 g
- Protein: 9.4 g
- Cholesterol: 257.9 mg
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