Bacon Deviled Eggs


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Bacon deviled eggs are the ultimate deviled egg recipe. You can make them easily with a few kitchen staples: hard boiled eggs, mayonnaise, pickle relish, Dijon mustard, salt, and pepper. Oh, and of course crispy bacon bits and chives to top it off. They’re always a party hit!

A plate of deviled eggs with bacon and chives sprinkled on top.

Perfectly boiled eggs can be used in many delicious recipes such as my egg salad, avocado egg salad, or cobb salad. I sort of have a thing for eggs.

But, when it comes to making the perfect party appetizer, a large plate of classic deviled eggs never fails. It has a creamy filling and rich, tasty flavors all in one bite. It’s also true that bacon makes everything better – especially when served with eggs and chives. Do I have your attention? I thought so. Let’s get started.

How Do You Make Deviled Eggs with Bacon?

It’s really quite easy. Here are the basic steps:

  • Bring a pot of water to a boil. Reduce the heat to low, gently add the eggs, increase the heat to back to high and set a timer for 14 minutes.
  • Prepare an ice water bath as the eggs are boiling. Then transfer them to the bath once they’ve cooked 14 minutes.
  • Once cooled, peel the eggs, cut them in half, and separate the egg whites onto a plate and yolks into a bowl.
  • Mash and stir the yolk with the rest of the filling ingredients: mayonnaise, mustard, pickle relish, salt and pepper.
  • Cook the bacon until golden and crispy. With only two slices needed, I usually pan fry. Once done, crumble the bacon into bits.
  • Scoop the filling into the egg whites and sprinkle a generous amount of bacon bits and chives on top. Don’t be shy with that bacon!
Slicing hard boiled eggs in half and making the filling for bacon deviled eggs.

Can you Make Deviled Eggs In Advance?

Absolutely! You can even start by boiling your eggs up to a week in advance. Just store them in the fridge until you’re ready to start making the filling.

When it gets down to two days before serving your deviled eggs, start prepping. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on your serving dish tightly with plastic wrap and return to your refrigerator.

Then, mix the yolks with the rest of the filling ingredients, scoop into an airtight container and refrigerate.

When you’re ready to serve, simply scoop the filling with a spoon into your egg whites. If you stored them in a bag, just snip off the corner and pipe it directly in.

Several bacon deviled eggs on a marble counter.

Bacon Deviled Eggs Variations

While this recipe is incredibly delicious as written (if I do say so myself), you can always tweak it a bit.

  • Vinegar: If you’ve made my classic deviled eggs you know that I used vinegar, rather than pickle relish in that recipe. Both ways are delicious, so it’s up to you.
  • Cheese: When bacon and chives are used, cheese seems like a no-brainer. A little sprinkle of sharp cheddar, gruyere or goat cheese added to the filling is delicious.
  • Spice: If you’re craving a little more spice, you could always add paprika, tabasco, or sriracha hot sauce.

Whatever you do, just make sure to add plenty of bacon. You guests will keep coming back for seconds and thirds, because the bacon is what makes this recipe utterly addictive. So remember big chunks of bacon, no light dustings around here.

A deviled egg with bacon held in a hand, about to be eaten.

More Party Appetizer Ideas

If you’re looking to add a few more crowd favorite appetizers to the menu, these recipes won’t disappoint!

Still want more deviled eggs? Then give my beet pickled deviled eggs, avocado deviled eggs or spicy deviled eggs a try!

A plate of bacon deviled eggs.

Bacon Deviled Eggs – Deviled Eggs with Bacon

5 from 12 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 12 deviled eggs
Author: Lisa Bryan


Bacon deviled eggs are savory spin on deviled eggs and topped with a generous amount of bacon and chives. They're perfect for a party or gathering, delicious and highly addictive!


  • 6 hard boiled eggs, cooled and peeled
  • 3 tablespoon mayonnaise
  • 1 tablespoon pickle relish
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon chives, finely diced


  • Slice the hard boiled eggs in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, pickle relish, mustard, salt and pepper. Stir everything together until it's creamy.
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
  • Garnish with a generous amount of bacon bits and top with a sprinkle of chives.

Lisa’s Tips

  • You can watch my classic deviled eggs recipe video for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
  • I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.


Calories: 79kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 96mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Keyword: bacon deviled eggs, bacon deviled eggs recipe, deviled eggs with bacon
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. 14 mins of boiling time seems way too long. I get the perfect eggs by putting them in the pan with cold water. Once boiling, allow the eggs to boil for 2-3 mins. Turn off heat and put lid on. Let eggs sit in hot water for 10-12 mins. Then do the ice bath. They turn out perfectly and are a breeze to peel!

  2. yes I made this recipe, with just a couple of minor twists. I did every thing the same except I used Guldens spicy brown mustard, instead of pickle relish I combined Mc Cutcheon” sweet pepper relish and Mc Cutcheon’s hot pepper relish together. I also added hot paprika on top of the bacon bit and chives. This was the first time making Deviled eggs as when a child it sounded horrible. I made these this way and they were a hit. I made my son and wife eat one just to get there opinion. Its a keeper. Thank you for Base recipe for these eggs.5 stars

  3. Not all bacon is Whole30 approved – you should point out that you can only use some brands of bacon – a lot of brands add sugar

    1. Hi Becca – Glad to hear this was a hit during Thanksgiving! Always a classic recipe for a large group :)

  4. Made your deviled eggs last year and they were a hit! I’m sure adding bacon will be the cherry on top this year. Thanks for this amazing recipe. 5 stars