What could be better than bacon and eggs? These Deviled Eggs with Bacon add salty bacon to a classic deviled egg filling for an appetizer that disappears quickly.
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If you love deviled eggs, try other variations such as Asian deviled eggs or spicy southwestern deviled eggs for different flavor profiles.
Deviled Eggs with Bacon
Some combinations are just meant to be together—peanut butter and jelly, cookies and milk, biscuits and gravy, and of course eggs and bacon. This recipe takes a beloved breakfast pairing and turns it into a crowd-pleasing appetizer.
I usually prefer a fried egg and a slice of bacon for breakfast, but these deviled eggs are irresistible and work perfectly for brunch, game day, potlucks, or holiday gatherings.
The filling follows a traditional deviled egg base but leans a little heavier on mustard for a bright, tangy flavor. If you prefer a milder mustard taste, reduce the mustard slightly and add a touch more mayonnaise. The bacon is essential—don’t skip it. Dice it finely so it mixes smoothly into the filling and makes piping or spooning into the egg whites easier.
Ingredients to make Deviled Eggs with Bacon
These deviled eggs are simple to prepare. You will need the following:
- Bacon – Dice before or after cooking. Smaller pieces make it easier to mix into the filling and to use as a garnish.
- Boiled eggs – Use your preferred method. Instant Pot, steaming, or traditional boiling all work fine. Chill before peeling for easier removal of shells.
- Prepared yellow mustard – Adds tang and balance; grainy or Dijon may be used if you prefer.
- Pickle relish – Sweet relish is common, but dill relish can be substituted based on taste.
- Grated onion – Grating the onion (a microplane works well) disperses the flavor without large raw pieces.
- Mayonnaise – Use your favorite brand to achieve the desired creaminess.
- Paprika – For flavor and color; smoked paprika can be used for a deeper smoky note.
- Hot sauce – A few dashes for brightness; add more to taste if you like heat.
- Salt and pepper – Taste the filling and adjust; remember the egg white will be unseasoned.
- Chives – Chopped for a fresh, oniony garnish (optional but recommended).
Tips for Deviled Eggs with Bacon
- You can prepare the boiled eggs ahead of time (up to a week) and make the filling a few days in advance, but fill the egg halves shortly before serving so the filling stays moist.
- Adjust the mustard, relish, and hot sauce to suit your taste—this recipe is easily personalized.
- Cool eggs before peeling; cold eggs peel more cleanly.
- Plan for at least one whole egg per person (two filled halves) as a guideline; appetites may vary.
- Reserve some bacon pieces for garnish or cut small bacon wedges to place on top of each egg for presentation.
- Store leftovers in an airtight container in the refrigerator for up to a couple of days.
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Lion House Rolls and Sweet Potato Buttermilk Dinner Rolls
Tools Used to Make these Deviled Eggs with Bacon
Useful tools include an electric pressure cooker or Instant Pot for perfectly cooked eggs, a microplane or fine grater for the onion, and piping equipment or a zip-top bag with the corner trimmed for filling the egg halves. A simple deviled egg serving platter can make presentation easier.
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Deviled Eggs with Bacon
Ingredients
- 8 oz bacon, diced
- 12 large boiled eggs
- 3 tablespoons prepared yellow mustard
- 2 tablespoons pickle relish
- 2 tablespoons grated onion
- 2 tablespoons mayonnaise
- 1 teaspoon paprika
- A few dashes of hot sauce
- Salt and pepper, to taste
- Chopped chives for garnish
Instructions
- Dice the bacon and cook in a medium skillet over medium-high heat until crisp. Drain on paper towels and let cool.
- Peel the eggs and slice in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites, cut side up, on a serving platter.
- Use a fork to break up the yolks. Add mustard, relish, grated onion, mayonnaise, paprika, and hot sauce. Stir in most of the bacon, reserving some for garnish. Season with salt and pepper and taste to adjust.
- Transfer the filling to a piping bag fitted with a large tip or to a zip-top bag with a corner trimmed. Pipe or spoon the filling into the egg whites.
- Garnish with the reserved bacon and chopped chives. Serve immediately or refrigerate until ready to serve.
Recipe Notes
Adapted from The Rachael Ray Show. Nutrition information is an estimate and will vary with brands and portion sizes.
Nutrition Information
Serving: 1 egg half • Calories: 88 kcal • Carbohydrates: 1 g • Protein: 6 g • Fat: 6 g • Saturated Fat: 2 g • Cholesterol: 104 mg • Sodium: 262 mg • Fiber: 0 g • Sugar: 0 g