There’s something beautifully nostalgic about a plate of deviled eggs — creamy yolks, a touch of tang, and that satisfying bite of rich, smoky bacon. Deviled Eggs with Bacon take a classic picnic and holiday favorite and elevate it with crisp, savory bacon that sneaks in just the right amount of decadence. Whether you’re putting together a spring brunch, a cozy winter potluck, or a backyard barbecue spread, this easy deviled eggs recipe is seasonal, crowd-pleasing, and perfect for cooks who love comforting, from-scratch dishes. If you’re thinking about pairing them with a fruit-forward dessert, try this Baked Pears with Feta, Honey, and Cranberries for a lovely seasonal finish.
Ingredients & Equipment
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 strips of cooked bacon, crumbled
- Paprika for garnish
Notes on ingredients
- Eggs: Use large eggs for consistent yolk volume. For the best flavor, choose fresh, high-quality eggs from a trusted source.
- Mayonnaise: Full-fat mayo gives the creamiest texture; swap for Greek yogurt for a tangier, lighter version.
- Dijon mustard: Adds gentle sharpness; you can substitute with whole-grain mustard for texture.
- Bacon: Thick-cut bacon holds up better when crumbled; cook until crisp so it maintains texture in the filling.
- Paprika: Use smoked paprika if you want to underscore the bacon’s smokiness, or sweet paprika for a milder finish.
Equipment / Helpful tools
- Medium pot (for boiling eggs)
- Slotted spoon (to transfer eggs to ice bath)
- Bowl for the yolk mixture
- Fork or small whisk (for mixing), or a small blender/food processor for ultra-smooth filling
- Knife and cutting board
- Spoon or piping bag (for filling the whites) — a piping bag with a star tip makes them look professional
- Baking tray or sheet (for cooking bacon in the oven)
- Instant-read thermometer (optional, for checking egg doneness)
Tip: If you plan to make a lot, a deviled egg tray helps keep halves steady. A small immersion blender or mini food processor makes the filling silkier in seconds.
Step-by-Step Instructions (with tips)
Follow these clear steps for reliably perfect Deviled Eggs with Bacon. I’ve included variations and extra tips to make this recipe work for any kitchen and season.
Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Cover and remove from heat, letting them sit for 12 minutes.
- Tip: Place eggs in a single layer in the pot and cover with at least an inch of cold water. Bringing to a boil then removing from heat and covering avoids overcooking and prevents that green ring around the yolk.
- Variation: For jammy yolks that are slightly softer, let sit for 9–10 minutes instead of 12.
Once cooked, place the eggs in an ice bath to cool.
- Tip: A proper ice bath (ice + cold water) stops cooking immediately and makes peeling easier. Chill at least 5–10 minutes.
Peel the eggs and slice them in half lengthwise.
- Tip: Gently crack the shell all over and peel under cold running water. This helps separate the membrane and reduces tearing.
Remove the yolks and place them in a bowl.
- Tip: Pop yolks into a fine mesh sieve and push through for an ultra-smooth texture before mixing, or keep them whole for a slightly more rustic filling.
Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Tip: Start with the listed amounts and adjust to taste — add a splash of vinegar or a squeeze of lemon for brightness. If you prefer a lighter filling, swap 1 tbsp mayonnaise for plain Greek yogurt.
Stir in crumbled bacon.
- Tip: Reserve a little of the bacon to sprinkle on top for presentation and extra crunch. If you love heat, fold in a pinch of cayenne or chopped pickled jalapeño.
Fill the egg whites with the yolk mixture.
- Tip: Use a piping bag or a zip-top bag with the corner snipped for neat, attractive mounds. A small spoon works fine for a rustic look.
Sprinkle with paprika for garnish.
- Tip: For smoky layers, use smoked paprika; for color without extra smoke, choose sweet paprika. Add a sprig of fresh chive or tiny parsley leaf for a pretty touch.
Serve chilled.
- Tip: Let them chill at least 30 minutes so flavors meld. Serve on a chilled platter for best presentation.
Variations and additional flavor ideas
- Spicy Sriracha Deviled Eggs: Add 1 teaspoon sriracha into the yolk mixture and top with a drizzle.
- Pickle or pickle-brine twist: Fold in finely chopped dill pickle or replace 1 tsp of mayo with 1 tsp pickle brine for tang.
- Herbed Cream Cheese: Replace half the mayo with whipped cream cheese and stir in finely chopped dill or chives.
- Roasting vs. Boiling: For a different texture, roast eggs? Traditional eggs can’t be roasted in-shell the same way—stick with boiling or steaming. If you want a deeper flavor, try soft-baking bacon in the oven for a more even crispness.
Kitchen tips
- If you’re making a large batch, make the yolk filling a bit thicker (more mayo) so it holds up when piped.
- For perfectly even halves, rotate the egg as you slice slowly with a sharp knife; wipe the blade between cuts.
- To keep things sanitary when serving at a party, fill deviled eggs right before guests arrive or keep chilled until serving.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate deviled eggs in an airtight container for up to 2 days if already assembled. For best texture and food safety, consume within 24–48 hours.
- Keep them chilled at all times when serving. If they’ll sit out for longer than 2 hours at a party, move them to ice or replace with a fresh batch.
Make-ahead method
- Prepare the hard-boiled eggs and the yolk mixture up to 1–2 days in advance. Store the whites and yolk filling separately in airtight containers in the fridge. Assemble and garnish just before serving for best texture and presentation.
- If you want the bacon to stay crisp, crumble and store it in a paper towel-lined container separately and add right before filling or garnish.
Freezing
- Do not freeze assembled deviled eggs. Eggs and mayonnaise separate and change texture upon freezing. If you must freeze, freeze the yolks-only mixture (without mayo) for very short-term storage, but results may be disappointing. Generally, freezing is not recommended for deviled eggs.
Portioning advice
- This recipe makes 12 halves (6 eggs → 12 deviled egg halves). Plan on 2–3 halves per person for snacking or 4–6 halves per person for an appetizer portion at a gathering. If feeding a crowd, double or triple the recipe and prepare yolk mixture in a larger bowl.
How to Use / Serve This Dish
Serving ideas
- Holiday platters: Add these Deviled Eggs with Bacon to Easter, Thanksgiving, or Christmas appetizer boards alongside pickled vegetables and a cheese selection.
- Brunch spread: Pair with a green salad, crusty bread, and an egg-forward frittata. They complement sweet fruit dishes like the seasonal Aromatic Ginger Garlic Chicken Noodle Soup for a comforting brunch-to-supper bridge.
- Tailgate or picnic: Pack them in a sealed container with an ice pack; keep chilled until serving.
Creative pairings
- Charcuterie: Serve among cured meats and cheeses — the bacon in the eggs ties into the charcuterie theme.
- Toasted crostini: Spoon the yolk mixture onto small rounds of toasted baguette for a deconstructed version.
- Salad topping: Quarter a deviled egg and lay atop a warm potato salad or a bed of butter lettuce for a richer entrée salad.
Themed variations
- Southern-style: Add a dash of hot sauce and serve alongside fried green tomatoes and collard greens.
- Picnic-perfect: Add a sprinkle of chopped fresh dill and serve with chilled lemonade or iced tea.
- Gourmet upgrade: Fold in minced smoked trout or lump crab for a luxurious twist on bacon deviled eggs.
FAQ
Q: Can I substitute Greek yogurt for mayonnaise?
A: Yes. You can swap half or all of the mayonnaise for plain Greek yogurt for a tangier, lighter filling. Keep in mind that yogurt can be a bit looser, so you might want to reduce any added liquid (like lemon juice) and chill the mixture before piping.
Q: How long do deviled eggs last in the fridge?
A: Assembled deviled eggs are best within 24–48 hours. If you make the components separately (boiled whites and yolk mixture), they’ll keep for about 2 days and taste fresher when assembled right before serving.
Q: What’s the best way to cook bacon for crumbling into the filling?
A: Oven-baked bacon on a baking sheet at 400°F (200°C) for 15–20 minutes yields evenly crisp bacon with less splatter. Drain on paper towels and crumble once cooled. Pan-frying works too but watch closely for hot spots that create uneven crispness.
Q: Can I make deviled eggs without mayo for egg allergies or preferences?
A: If you’re avoiding mayonnaise due to an egg allergy specifically, the yolk itself still contains egg; true egg-free deviled eggs aren’t possible with the classic recipe. For those simply avoiding store-bought mayo, use mashed avocado for a creamy egg-free emulsion or a mayonnaise made from a safe base if the allergy is to commercial mayo ingredients rather than eggs.
Additional Tips for Perfect Deviled Eggs with Bacon
- Uniformity: When making for guests, use a piping bag to create identical portions; it looks polished on a platter.
- Texture: If your filling is grainy, pulse it briefly in a food processor with a bit more mayo or a teaspoon of milk to smooth it out.
- Spice: For a smoky kick that complements bacon, try smoked paprika or a few drops of liquid smoke (sparingly).
- Presentation: For added color and freshness, garnish with tiny snips of chive, microgreens, or a parsley sprig. A small sliver of bacon across the top makes a tempting visual statement.
Conclusion
These Deviled Eggs with Bacon are the kind of comfort food that feels both homey and a little bit festive — perfect for seasons when you want cozy flavors with a touch of nostalgia. Crisp bacon folded into creamy, tangy yolk filling makes every bite irresistible, and the recipe is flexible enough to adapt to holidays, weeknight sides, or weekend brunches. If you want step-by-step inspiration or alternate takes while you cook, check out How to Make Deviled Eggs with Bacon | Downshiftology, try a classic approach with Best-Ever Deviled Eggs, or explore a southern-inspired version at Down-Home Deviled Eggs with Smoky Bacon – Carla Hall. I can’t wait to hear how your batch turns out — snap a photo, share your favorite garnish, or try a twist and tell me which variation became your new favorite. Happy cooking!
Deviled Eggs with Bacon
Ingredients
Main Ingredients
- 6 large large eggs Use large eggs for consistent yolk volume.
- 3 tablespoons mayonnaise Full-fat mayo gives the creamiest texture.
- 1 teaspoon Dijon mustard Adds gentle sharpness; substitute with whole-grain mustard for texture.
- Salt and pepper to taste
- 2 strips cooked bacon, crumbled Thick-cut bacon holds up better when crumbled.
- Paprika for garnish Use smoked paprika to underscore the bacon’s smokiness.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Cover and remove from heat, letting them sit for 12 minutes.
- Once cooked, place the eggs in an ice bath to cool.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Stir in crumbled bacon.
- Fill the egg whites with the yolk mixture.
- Sprinkle with paprika for garnish.
- Serve chilled.
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