Bacon Deviled Eggs are a delicious, easy, classic deviled egg recipe that tastes gourmet but is as simple to make as eggs and bacon.
The best deviled egg recipe with bacon! Simply classic deviled eggs and bacon with chives, basil or other herbs.
Bacon deviled eggs
Not exactly gourmet deviled eggs but Bacon Deviled Eggs are a slight switch up from the classic recipe that will leave you and guests reaching for more until the tray is empty!
Deviled eggs are a stuffed seasoned hard boiled egg appetizer that originated as early as early as ancient Rome.
Deviled eggs got their name from the spiciness of the mustard seasoned vinegar heavy filling. As deviled in foods refers to spiciness which in ancient times mustard was thought to be. Think of it like powdered hot spicy mustard today.
Commonly served at special holidays like Easter, Thanksgiving and Christmas in the United States.
Deviled eggs fit into all sorts of diets. Keto deviled eggs, low carb deviled eggs, paleo deviled eggs, and even whole30 deviled eggs. Making Bacon Deviled Eggs a perfect recipe to serve a crowd!
Deviled eggs taste like the most delicious hard boiled egg you’ve ever eaten with light fluffy texture. Paired with bacon crumbles a tray full of these salty and savory Bacon Deviled Eggs are hard to resist!
Deviled eggs do not have dairy because the creamy filling is made with simply a mixture of egg yolk and mayo.
- Perfect Hard Boiled Eggs – made from large eggs
- Mayonnaise – to make deviled eggs without mayo make deviled eggs with avocado or hummus instead! Or make a sweet deviled eggs recipe by using Miracle Whip in the deviled egg filling and adding sweet relish. You can even use greek yogurt or sour cream if you’d like.
- Vinegar – apple cider vinegar, white vinegar or whatever light vinegar you have on hand will give the egg mixture in the filling just the right amount of tang needed to contrast the rich egg yolk. Another reason why there’s vinegar in deviled eggs is because it adds just enough liquid to the filling to help it be smooth without being runny. You can also substitute the vinegar-heavy pickling juices of dill pickles or sweet pickles. Or other pickled brine like kimchi or sauerkraut.
- Grainy mustard – spicy deli mustard or substitute yellow mustard or dijon mustard.
- Worcestershire sauce
- Salt and pepper
- Salt and pepper
- Cilantro – parsley or other herbs, optional.
- Chives – or scallions. The light green onion flavor goes perfectly with eggs.
These deviled eggs with bacon are so delicious but you can also get creative with other deviled egg toppings and filling ingredients. Made without paprika but you can add a dash of paprika or chives for a classic finish. Make the deviled egg filling with horseradish or jalapeno for extra kick. Or top with crab, salmon, shrimp or even caviar to make upscale deviled eggs.
Step by step instructions
- Make Perfect Hard Boiled Eggs. With egg yolks that are pale and firm but not dry and without the awful dreaded green ring.
- Immediately chill eggs and remove shells.
- Rinse eggs under cold water again then dry and cut in half.
- Remove egg yolks to a small bowl and add all the other ingredients except for bacon and chives.
- Stir vigorously until ingredients are well combined and slightly whipped.
- Meanwhile, cook bacon slices until browned and crispy. Drain, cool and crumble into bacon bits.
- Peel and halve hard boiled eggs. If making colored deviled eggs plunge into all natural egg dye prior to cutting in half.
- Spoon egg yolks into a medium bowl and arrange the egg white halves on a serving platter and discard two of the egg white halves so there are 12 deviled eggs total.
- Smash egg yolks with a fork or run through a fine mesh sieve so that they are smooth and fluffy.
- Then add mayonnaise, mustard, vinegar, and Worcestershire. Stir to combine and season to taste with salt and pepper. Deviled egg filling and egg whites can be stored refrigerated overnight and up to 24 hours before filling.
- When ready to combine use a piping bag fitted with a star attachment to pipe deviled egg filling into egg white halves. To make deviled eggs without a piping bag just use a regular plastic storage bag with the corner snipped. Or spoon the deviled egg filling in using a small spoon instead.
- Serve at room temperature discarding any uneaten eggs after 2 hours.
How to serve
Deviled eggs make an amazing appetizer or are perfect to serve at brunch.
Serve Bacon Deviled Eggs for breakfast, for Easter. Also perfect for a crowd for super bowl or a baby shower, etc.
You can serve on a deviled egg tray, which is simply some sort of a platter with little divots for the eggs to rest in, or on a regular plate or platter. Or you can serve on a bed of greens or just simply on the plate or platter of your choice. Place a layer of paper towel on the bottom of the serving platter to keep the eggs from rolling around if not using a tray made specifically for deviled eggs.
You should allow for 2 whole eggs, or 4 filled deviled eggs, per guest when deciding how many deviled eggs to serve. And expect guests to eat an average of 3 or 4 deviled eggs per serving as a part of a larger appetizer spread.
This recipe yields 12 deviled eggs or enough for 3-4 servings because the typical serving size for deviled eggs is 2-3 deviled eggs per person. To adjust the number of servings simply change to servings in the recipe below. For example to make deviled eggs for 15 guests you’ll need 1.5 eggs per guest or roughly 2 dozen eggs.
Deviled eggs can be made the day before serving because deviled eggs last for as long as 2 days in the fridge.
But for best results it’s recommended to store ingredients separately and fill immediately before serving. Hard boiled eggs can be made up to 4 days in advance and stored refrigerated.
If leaving at room temperature for longer than an hour it’s best to serve on a chilled platter ideally set on ice to keep cold. Otherwise, discard any uneaten room temperature eggs after 2 hours.
Deviled eggs variations
- Spicy – optional to make a delicious bacon jalapeno deviled egg simply finely mince jalapeno and sprinkle on top with the bacon. Or add horseradish or powdered hot mustard to the egg yolk mix.
- Classic – top with a sprinkle of paprika instead of bacon.
- Avocado – make deviled eggs with avocado smashed into the egg yolk mixture instead of mayonnaise.
- Colored – if you use natural dyes you can dye hard boiled eggs without their shells to use to make a colorful deviled egg for parties, holidays and events.
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon vinegar apple cider or other
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 slices bacon
- salt and pepper
- 1 tablespoon cilantro leaves optional, fresh, or parsley or chives
- Cover eggs with 1 inch water in a saucepan. Bring to rolling boil over high heat. Cover and boil for 2 minutes then turn of heat and allow to sit covered for 10 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Drain eggs then add to ice water. Let sit for 15 minutes. Peel before using.
- Meanwhile cook bacon slices until crispy. Drain on paper towels then chop or crumble into bacon bits.
- Halve eggs lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain or run through a fine mesh sieve so that they are smooth and fluffy. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Then add mustard, vinegar, and Worcestershire.Stir to combine and season to taste with salt and pepper.
- Using a piping bag fitted with a star attachment pipe deviled egg filling into egg white halves and top with crumbled bacon bits. Serve and leave out for no longer than 2 hours at room temperature. Or transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.
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