Bacon Deviled Eggs
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!
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!
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.
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.
More Party Appetizer Ideas
If you’re looking to add a few more crowd favorite appetizers to the menu, these recipes won’t disappoint!
- Classic Hummus
- Roasted Beet Hummus (looks beautiful on the table served with my seed crackers)
- Best Ever Guacamole
- Spinach and Artichoke Dip
- Herbed Chevre, Spinach, and Smoked Salmon Pinwheels
- Smoked Salmon, Avocado, and Cucumber Bites
- Smoked Salmon Cheese Ball
Still want more deviled eggs? Then give my avocado deviled eggs a try!
Bacon Deviled Eggs - Deviled Eggs with Bacon
- 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.
- 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.