Deviled Eggs with Bacon

5 from 5 votes
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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!

Deviled eggs with bacon on a white serving platter.

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.

I add relish, mustard, and vinegar to balance the rich flavors of the bacon. This delicious combination is guaranteed to disappear fast! Customizing the filling and topping ingredients is easy, especially if you like a spicy kick. The extra protein is excellent for enjoying as a hearty snack.

Recipe ingredients

  • Eggs: Use large hardboiled eggs to make the recipe. For convenience, grocery stores sell cooked eggs with the shell removed. I prefer to make them at home to control the doneness.
  • 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.
  • Mayonnaise: The emulsified mixture adds richness to the egg yolk filling.
  • Seasoning: A combination of sweet pickle relish, Dijon mustard, apple cider vinegar, salt and pepper. Smoked paprika is added to garnish and enhance the cured bacon’s flavor.
  • Herbs: Sliced chives add a fresh onion taste without overpowering the deviled egg filling.

See the recipe card below for all ingredients and measurements (US and metric).

Cook the bacon

Four strips of bacon cooking in a pan on the stovetop.
Crispy bacon on a wooden cutting board that have been chopped into smaller pieces.

Step 1: I fry the bacon slices in a skillet on the stovetop for the quickest cooking. The process takes less than 10 minutes from start to finish. Drain the pieces on a paper towel, cool, and chop them into small bacon bits. You’ll yield about ¼ cup of chopped bacon.

Pro Tip: Try my oven-roasted bacon method to cook a whole package and save some slices for meal prep.

Prepare the eggs

Several hard-boiled eggs on a cutting board that have been split in half.
Bowl of egg yolks that have been mashed into crumbles with a fork.

Step 2: Cut the eggs in half lengthwise, then remove the yolks. Use a fork to mash them to make mixing with the other filling ingredients easier.

For perfect hard-boiled eggs, boil them on the stovetop or use an Instant Pot. It only takes about 12 minutes. The trick to peeling them is to let them chill in an ice bath for 15 minutes after cooking. Removing the shell under running water is also recommended when the egg whites are firmed up.

Make the filling

Bowl of unmixed deviled egg ingredients to make the filling.
Deviled egg filling with chopped pieces of bacon mixed in.

Step 3: 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. Season the mixture with salt and pepper.

Fill the eggs

Piping bacon deviled egg filling into hard-boiled eggs.

Step 4: Scoop the yolk mixture directly into the egg whites halves. Alternatively, for a party appetizer that requires a fancy presentation, use a piping bag fitted with a large round tip. This will make it easier to press out the bacon pieces.

Serving the deviled eggs

Step 5: Garnish the stuffed eggs with the reserved crispy bacon and fresh chives. I also like adding smoked paprika to enhance the pork flavor.

Flavor variations

  • Pork: Use bacon bits, pancetta, or finely chopped ham instead of bacon.
  • Mayonnaise Substitute: Plain Greek yogurt or sour cream adds a creamy texture and tangy taste. Balance with honey as needed.
  • Relish: Add dill relish or finely chopped pickle slices if you prefer a less sweet taste.
  • Vinegar: Use white wine vinegar, red wine vinegar, or distilled white vinegar.
  • Mustard: Use yellow American mustard or whole-grain mustard for a seedy texture.
  • Spicy: For a spicy flavor, add a few dashes of your favorite hot sauce or cayenne pepper. Chop up fresh jalapeno and mix it in with the filling.
  • Herbs: Chopped parsley, cilantro, green onions, dill, or basil adds freshness to the appetizer.

Other flavors to try

Frequently asked questions

Can I make the bacon deviled eggs in advance?

The hard-boiled eggs can be cooked a week in advance. The filling can be prepared two days in advance. This makes for even quicker prep on the day of serving. The eggs can be filled the day before, covered, and refrigerated. Wait to add the garnish.

What do I put under deviled eggs to keep them from moving on the platter?

Deviled eggs can get slippery when plated. I always gently dry the surface with a clean paper towel before filling. Place some lettuce leaves, such as butterleaf, bib, or romaine, on the plate, then the eggs on top. Alternatively, add sprigs of thyme or rosemary. Sprinkle toasted breadcrumbs on the platter, which also adds some crunchy texture.

Delicious bacon deviled eggs garnished with paprika and chives on top.

How does bacon thickness impact texture?

Standard-cut bacon is about 1/16 inch thick, and thick-cut bacon is about ⅛ inch thick. The more protein, the chewier and heartier the texture. For deviled eggs, a thinner cut is best for crispier bites that are easier to chop into tiny pieces. Thick cut can be used, but it will take a few more minutes longer to cook and must be finely chopped.

Deviled Eggs with Bacon

These bacon deviled eggs are a delicious twist on the classic appetizer. Perfect for parties, holidays, or impressing guests with flavorful hors d'oeuvres.
5 from 5 votes
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings 12 servings
Course Appetizer
Cuisine American

Ingredients 
 

  • 4 slices bacon, 4 ounces
  • 6 large hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons dijon mustard
  • ½ teaspoon apple cider vinegar
  • teaspoon kosher salt
  • teaspoon black pepper
  • 2 teaspoons sliced chives
  • smoked paprika, or sweet

Instructions 

  • 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 to a paper towel-lined plate to drain excess grease. Once cooled, finely chop into smaller pieces.
  • 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.
  • Make the Filling – To the egg yolks, add 3 tablespoons of chopped bacon, mayonnaise, relish, mustard, vinegar, salt, and pepper. Mix until smooth.
  • 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.
  • Serve – Top with remaining chopped bacon and chives. Immediately transfer to a platter and serve or refrigerate.

Recipe Video

YouTube video

Notes

  • Make Hard-boiled 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

Serves: 12 servings
Calories 103kcal (5%)Carbohydrates 1gProtein 4g (8%)Fat 9g (14%)Saturated Fat 2g (10%)Polyunsaturated Fat 3gMonounsaturated Fat 3gTrans Fat 0.02gCholesterol 100mg (33%)Sodium 153mg (6%)Potassium 50mg (1%)Fiber 0.1gSugar 1g (1%)Vitamin A 159IU (3%)Vitamin C 0.1mgCalcium 14mg (1%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4 Comments Leave a comment or review

  1. Marge Nath says

    I just love all the recipes for deviled eggs. Those are one of my favorites that I take to pot lucks and everyone loves them.
    It just seems that they go first and very fast.
    Thanks Marge

  2. maddy says

    As a diabetic I must choose carefully what I eat. I love your recipes and would like to print them out on a 4×6 card. Can you possibly write them to fit???

    Thank you

    hem to fit. Just the recipe without any

    • Jessica Gavin says

      Great question! We unfortunately don’t have a function to format the recipe card to 4X6 inch size. However, when you go to the print the recipe, you can uncheck the “recipe image, notes, and nutrition label” chose “smaller” to make the recipe more consolidated to print out, cut and save to your binder or holder.