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.
Pin this recipe to save for laterPin This
Deviled Eggs with Bacon
- 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
- ⅛ teaspoon kosher salt
- ⅙ 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.
Tried this recipe?
Tag me on Instagram. I'd love to see how it turns out!
2 Comments Leave a comment or review
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.
Jessica Gavin says
It’s true! I hope you get to try these bacon-deviled eggs. It’s one of my favorites!