Introduction
Deviled eggs with bacon are a classic appetizer that are sure to please any crowd. The combination of creamy egg yolks, tangy mustard, and smoky bacon is a flavor combination that can’t be beat. This easy-to-make dish is perfect for any occasion, from a casual get-together to a fancy dinner party. The best part is that it only takes a few minutes to prepare and can be made ahead of time. With a few simple ingredients, you can create a delicious and impressive appetizer that will have everyone asking for seconds.
Deviled Eggs with Bacon
Deviled eggs are a classic appetizer that can be dressed up with a variety of ingredients. Adding bacon to the mix takes the flavor to the next level. The smoky, salty bacon pairs perfectly with the creamy, tangy egg yolk filling. This easy recipe is sure to be a hit at your next gathering.
Ingredients
- 6 large eggs
- 3 slices bacon
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove from the heat and let the eggs sit in the hot water for 10 minutes. Drain the hot water and rinse the eggs with cold water. Peel the eggs and cut in half lengthwise.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and let cool. Once cool, crumble the bacon into small pieces.
- In a medium bowl, combine the mayonnaise, mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
- Scoop the egg yolks into the bowl with the mayonnaise mixture and mash with a fork until smooth. Stir in the crumbled bacon.
- Spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika for garnish.
- Serve immediately or refrigerate until ready to serve.
These deviled eggs with bacon are a delicious and easy appetizer that will be a hit at your next gathering. The smoky bacon pairs perfectly with the creamy egg yolk filling for a flavor combination that can’t be beat.
These bacon-deviled eggs add a smoky and savory twist to the classic version. Cook the slices until crispy, chop them up, then mix them with the yolk filling. A delicious appetizer for any occasion!
Table of Contents
This deviled egg recipe with bacon is a must-have appetizer for gatherings, barbecues, and special occasions. I’ve taken my classic deviled eggs and added crispy pieces of smoky bacon. The combination of creamy, tangy filling and savory pork is the ultimate starter.
To balance the rich flavors of the bacon, I add relish, mustard, and vinegar. It’s a delicious combination that is guaranteed to disappear fast! Customizing the filling and topping ingredients is easy, especially if you like a spicy kick. The extra added protein is excellent to even enjoy as a hearty snack.
Cook the bacon
Use standard-cut bacon for super crispy pieces. This is also labeled as “classic” on the packaging. The thickness makes the pork protein shatter when the fat is rendered, and the slices are cooled down. I cook the pieces in a skillet on the stovetop for the quickest cooking. The process takes less than 10 minutes from start to finish.
Try my oven-roasted bacon method to cook the whole package and save slices for other meal prep recipes. Drain the pieces on a paper towel, cool, and chop them into small bacon bits. You’ll yield about ¼ cup of chopped bacon.
Prepare the eggs
Use large eggs to make for a two-bite serving. If not using pre-cooked store-bought eggs, use one of my simple hard-boiling methods. Cook them on the stovetop by boiling, steaming, or in an Instant Pot. It takes about 12 minutes to make at home, then chill in an ice water bath for 15 minutes.
Peel the eggs once they are cold. Removing the shell under running water when the egg whites are firmed up is easier. Cook the boiled eggs a week in advance for even quicker prep on the day of serving. Cut the eggs in half lengthwise, then remove the yolks. Use a fork to crumble them so that it’s easier to mix with the other filling ingredients.
Make the filling
Combine the crumbled egg yolks with mayonnaise for a creamy consistency. Add in three tablespoons of chopped bacon, reserving the rest for garnish. To add tanginess to balance the rich bacon, stir in sweet pickle relish, Dijon mustard, and apple cider vinegar.
Add dill relish or finely chopped pickle slices if you prefer a less sweet taste. Season the mixture with salt and pepper. Add a few dashes of your favorite hot sauce or cayenne pepper for a spicy and savory flavor. What’s great is you can make the filling two days in advance.
Fill the eggs
Scoop the yolk mixture directly into the egg whites halves. Alternatively, for a fancier presentation, use a piping bag fitted with a large round tip to add the filling. This will make it easier to press out the bacon pieces.
Garnish the stuffed eggs with the remaining bacon and chives. I also like adding smoked paprika to enhance the pork flavor.
Other flavors to try
How does bacon thickness impact texture?
Standard-cut bacon that is about 1/16-inch thick. Thick-cut bacon is about 1/8-inch thick. The more protein, the chewier and heartier the texture. For deviled eggs, it’s best to use a thinner cut. This makes for crispier bites easier to chop into tiny pieces to better flavor the filling. A thick cut can be used but will take a few more minutes longer to cook and should be finely chopped.
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Cook the Bacon – Add the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, finely chop into smaller pieces.
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Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks.
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Make the Filling – To the egg yolks, add 3 tablespoons of chopped bacon, mayonnaise, relish, mustard, vinegar, salt, and pepper. Mix until smooth.
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Fill the Eggs – Transfer the mixture to a piping bag fitted with a large round tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.
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Serve – Top with remaining chopped bacon and chives. Immediately transfer to a platter and serve or refrigerate.
- Make Hardboiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
- For Spicer Flavor: Increase the hot sauce to taste. Garnish with cayenne pepper or hot paprika.
- Make Ahead: Hard-boiled eggs can be made a week in advance. The filling can be prepared two days in advance.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition Facts
Deviled Eggs with Bacon
Amount Per Serving
Calories 103
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 100mg33%
Sodium 153mg6%
Potassium 50mg1%
Carbohydrates 1g0%
Fiber 0.1g0%
Sugar 1g1%
Protein 4g8%
Vitamin A 159IU3%
Vitamin C 0.1mg0%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.