Appetizers & Snacks

Deviled Eggs with Bacon

at a glance
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 servings
5 from 1 vote

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).


These bacon deviled eggs take your classic recipe to a whole new level with the addition of dijon mustard, bacon, and chives. 

Wooden cutting board with deviled eggs topped with crumbled bacon and chives sitting on a white and grey marbled counter.

Deviled Eggs with Bacon

Deviled eggs are one of my all-time favorite party snacks! They are perfect for EVERY occasion–family gatherings, birthday parties, holiday celebrations, the Super Bowl, you name it! They are a tried and true crowd pleaser, and this recipe is no exception. You’ll always find deviled eggs in my spread, and find me popping one, two, eight…how many deviled eggs are too many? The limit does not exist. 

What are deviled eggs?

During the 18th century, the term “deviling” was used to refer to a highly seasoned dish, specifically the process of making a spicy or condiment-heavy dish. Deviled eggs (which have many different names including stuffed eggs, dressed eggs, and salad eggs) are traditionally made from hard-boiled eggs with a creamy, spiced filling blended into the yolks. 

Ingredients Needed for the Best-Ever Deviled Eggs with Bacon

Bacon deviled egg ingredients on a marble surface with ingredient labels written in white letters.

For this version of the very best deviled eggs, here’s what you’ll need:

  • Eggs – start with 1 dozen peeled, hard-boiled eggs.
  • Mayonnaise – for the filling, start with ¼ of a cup mayo.
  • Dijon Mustard – a ¼ cup of dijon mustard adds a tangy spice to the mix.
  • Bacon – to top your eggs, use 4 ounces of bacon cut into small pieces, fried until crispy, then chopped into small bits (until it almost resembles bacon dust–yum!).
  • Chives – 1 tablespoon of chopped, fresh chives, plus a few more for garnish, add a subtle onion-y flavor. 
  • Lemon Juice – 1 tablespoon of fresh lemon juice adds brightness to the dish.
  • Smoked Paprika – a ¼ teaspoon of smoked paprika adds a hint of smokiness and spice.
  • Sea Salt and Pepper– a ¼ teaspoon each of sea salt and pepper round out the seasoning for the dish.

Ingredient Modifications

There are SO many fun ways to change up deviled eggs. You can garnish your eggs with pretty much anything you love (pickles, cheese, pesto, crispy onions). Here are some ideas of how you can jazz up your eggs!

  • Spice it up – add cayenne, sriracha, or wasabi to the filling mixture to really give your filling a spicy kick. Garnish with a sliced jalapeno or kimchi. 
  • Swap the mayo – use avocado in place of the mayo for a mayo-free dish. Garnish with cilantro leaves. 
  • Make them buffalo ranch style – Sub some of the mayo with your favorite ranch dressing (or add dry seasoning to the mix–onion powder, dill, parsley, and garlic powder). Top your deviled eggs with a drizzle of hot sauce, sprinkle of blue cheese, and a slice of celery.
  • Smoked salmon – top with smoked salmon, capers, and fresh dill for eggs-n-lox.

Shop Staff Picks

Cuisinart 14-Cup Food Processor Shop Now
Sea Salt Shop Now
Zwilling 10 Inch Chef’s Knife Shop Now

 Supplies Needed for Homemade Deviled Eggs

How to Make Deviled Eggs with Bacon

Wooden cutting board with silver knife with black handle sitting next to hard boiled eggs cut in half.
Glass bowl with hard boiled egg yolks, paprika, salt, pepper, mayonnaise, and dijon mustard.
Top down view of food processor with egg yolks processed with mayonnaise, mustards, and spices.
Glass bowl with egg yolk puree topped with chopped chives with grey spatula to combine the mixture.
Light blue pastry bag filled with hard boiled egg yolk puree.
Wooden cutting board with hard boiled egg whites filled with egg yolk mixture.

Here’s how you’ll make your deviled eggs with bacon:

  1. Cut your eggs – slice your hard-boiled eggs in half lengthwise and remove the yolk to a separate bowl (if using a food processor, which I highly recommend, add the yolks to the food processor container). 
  2. Make the filling – to the bowl with the egg yolks, add the mayo, dijon mustard, smoked paprika, salt, pepper, and lemon juice. 
  3. Blend – if using a food processor, process on high until the egg yolk mixture is fully combined and smooth. If using a masher or fork, mash until the ingredients are combined and as smooth as possible.
  4. Add chives – transfer your blended yolk mixture to a bowl and fold in the chives (reserve some for garnish). 
  5. Fill eggs – spoon your blended yolk mixture to a piping bag (or plastic ziploc bag with a corner cut off) and pipe the mixture into the egg halves. 
  6. Garnish – top your eggs off with your bacon dust and remaining chopped chives. 
  7. Serve and enjoy!

How to Cook Eggs for Deviled Eggs

Here’s a sure-fire way to have the perfect hard-boiled eggs

  1. Bring about 3 inches of water to a boil in a large pot. Once boiling, pull the eggs from the refrigerator. Using a slotted spoon or fitted strainer basket, carefully place or submerge the eggs in the boiling water. Boil the eggs for exactly 10 minutes.
  2. While the eggs are boiling, prepare an ice bath by filling a large bowl with at least 5 cups of ice cubes. Add enough water to cover the ice cubes.
  3. Use a slotted spoon (or the strainer basket) to pull the eggs from the boiling water. Immediately place them in the ice bath, making sure that each egg is submerged. Let them sit in the bath for at least 15 minutes.
  4. Once completely chilled, either peel the eggs and assemble or transfer to the refrigerator for up to 7 days.
Wooden cutting board with deviled eggs topped with crumbled bacon and chives.

Tips for Peeling Hard-Boiled Eggs

If you’ve followed the directions for perfect hard-boiled eggs, peeling them should be a breeze! Here are some tips to make sure the process goes as smoothly as possible.

  • Make sure your eggs have chilled in the ice bath for at least 15 minutes.
  • Peel your eggs over the sink (with a bowl in the sink for your shells) and use a running faucet to wash away any stray shell fragments. 
  • Tap the egg on a hard surface to crack the shell and peel from that point. 
  • If you get to a sticking point, gently slide a spoon between the shell and the egg to separate.  

Pro Tips for the Best Deviled Eggs

Deviled eggs are so tasty no matter how they are composed. Here are some tips take your presentation to the next level:

  • Use a food processor – to blend your egg yolk filling (vs. mashing). This will give you the smoothest, restaurant-style filling texture. 
  • Use a piping bag – to pipe the filling into the eggs. A star tip makes for a really fun decorative pattern. Don’t have a piping bag? No problem, a heavy-duty plastic ziploc bag also does the trick!
  • Use older eggs – hear me out, I know you can’t beat the flavor of a super fresh egg, but older eggs are actually best for hard-boiling and the easiest to peel (resulting in the smoothest, cleanest eggs). Eggs that are between 1-2 weeks old are ideal. 
Q Can deviled eggs be made ahead?
A

You can absolutely make your deviled eggs ahead of time, and I highly recommend it so you have less to do the day of your gathering. Boil your eggs up to 5-7 days in advance. Peel and cut your eggs, then prep your mixture, but wait to pipe the filling until right before you’re ready to enjoy. Store the egg whites in an airtight container and the filling in your piping bag in the fridge up to 2 days in advance. Then, all you have to do is fill your eggs when you’re ready!

You can also fully assemble your deviled eggs a couple of hours in advance, cover with plastic wrap or store in an airtight container in the fridge, and pull them out when you are ready.

Deviled Eggs with Bacon

By: Melissa Guevara
5 from 1 vote
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 24 servings
These deviled eggs with bacon take your classic recipe to a whole new level with the addition of dijon mustard, bacon, and chives. 

Ingredients  

  • 1 dozen eggs hard-boiled
  • ¼ cup mayonnaise
  • ¼ cup dijon mustard
  • 4 ounces bacon cut into small pieces, fried until crispy, then chopped into small bits
  • 1 tablespoon fresh chives chopped (plus a few more for garnish)
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions

  • Slice your hard-boiled eggs in half lengthwise and remove the yolk to a separate bowl (if using a food processor, add the yolks to the food processor container).
  • To the bowl with the egg yolks, add the mayo, dijon mustard, smoked paprika, salt, pepper, and lemon juice.
  • If using a food processor, process on high until the egg yolk mixture is fully combined and smooth. If using a masher or fork, mash until the ingredients are combined and as smooth as possible.
  • Transfer your blended yolk mixture to a bowl and fold in the chives.
  • Spoon your blended yolk mixture to a piping bag (or plastic ziploc bag with a corner cut off) and pipe the mixture into the egg halves.
  • Garnish. Top your eggs off with your bacon dust and chopped chives.
  • Serve and enjoy!

Recipe Notes

Tips for Peeling Hard-Boiled Eggs:
  • Chill your eggs in an ice bath for at least 15 minutes.
  • Peel your eggs over the sink (with a bowl in the sink for your shells) and use a running faucet to wash away any stray shell fragments.
  • Tap the egg on a hard surface to crack the shell and peel from that point.
  • If you get to a sticking point, gently slide a spoon between the shell and the egg to separate.
Pro Tips for the Best Deviled Eggs
  • Use a food processor - to blend your egg yolk filling (vs. mashing). This will give you the smoothest, restaurant-style filling texture.
  • Use a piping bag - to pipe the filling into the eggs. A star tip makes for a really fun decorative pattern. Don’t have a piping bag? No problem, a heavy-duty plastic ziploc bag also does the trick!
  • Use older eggs - hear me out, I know you can’t beat the flavor of a super fresh egg, but older eggs are actually best for hard-boiling and the easiest to peel (resulting in the smoothest, cleanest eggs). Eggs that are between 1-2 weeks old are ideal.
Meet the Author
Melissa Headshot

Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
Get to know Melissa

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]