Deviled Eggs with Bacon

↓ Jump to Recipe

This post may contain affiliate links | disclosure policy

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.

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

Several hard-boiled eggs on a cutting board that have been split in half.

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

Piping bacon deviled egg filling into hard-boiled 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

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

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.

Pin this recipe to save for later

Pin This

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 3 votes
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings 12 servings
Course Appetizer
Cuisine American


  • 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


  • 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.
  • 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.


  • 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

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.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

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.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

2 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

Leave A Reply

Recipe Rating