Delicious Bacon Deviled Eggs

Here’s my go-to bacon deviled eggs recipe, where classic deviled eggs get even better with crispy, crumbled bacon, creamy mayo, and just the right mix of seasonings that make these disappear at every party.

These bacon deviled eggs have become my signature potluck dish, and I always have to make a double batch because they’re the first thing to go from the table. And let’s be honest – sneaking one (or two) while you’re making them is part of the fun, right?

What Kind of Eggs Should I Use?

For deviled eggs, you’ll want to start with large or extra-large eggs that are at least a week old – fresh eggs can be tricky to peel after boiling. White eggs and brown eggs work equally well, so pick whichever you prefer or have on hand. When you’re shopping, look for eggs without any cracks or blemishes, and try to avoid the jumbo size since they can be harder to cook evenly. If you’re planning ahead, keep your eggs in the fridge but take them out about 30 minutes before boiling – room temperature eggs are less likely to crack during cooking and tend to be easier to peel.

Options for Substitutions

Need to switch things up with this deviled eggs recipe? Here are some handy swaps you can try:

• Bacon: You can swap the regular bacon with turkey bacon, or for a vegetarian option, try crushed potato chips, crispy fried onions, or even smoky-flavored tempeh bits for that crunchy topping.
• Mayonnaise: Greek yogurt makes a great substitute for mayo – just know it will give a tangier taste. You can also use mashed avocado, but you’ll want to serve these right away to prevent browning.
• Sweet pickle relish: Not a fan of sweet relish? Try diced dill pickles instead, or even finely chopped celery for crunch. You could also use capers for a different salty kick.
• Yellow mustard: Feel free to swap in Dijon mustard or whole grain mustard – just remember that Dijon is stronger, so start with less and adjust to taste.
• Butter: The butter adds richness, but you can leave it out and add a bit more mayo, or use softened cream cheese for an extra creamy filling.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks – overcooked eggs will develop an unpleasant greenish ring around the yolk and have a sulfuric taste. To achieve the ideal hard-boiled egg, place them in cold water, bring to a boil, then remove from heat and let stand covered for exactly 12 minutes before plunging into ice water. Another common mistake is not properly draining the pickle relish, which can make your filling too wet and runny – take the extra minute to press it in a fine-mesh strainer or between paper towels. When piping the filling, make sure it’s at room temperature (not straight from the fridge) for the smoothest texture, and don’t forget to taste and adjust the seasoning before filling the eggs – you can always add more mayo or seasonings, but you can’t take them out once mixed. For the crispiest bacon topping, crumble it just before serving rather than mixing it into the filling where it can become soggy.

What to Serve With Deviled Eggs?

These bacon deviled eggs are perfect for parties and potlucks, and they pair wonderfully with other casual appetizers and finger foods. Try serving them alongside some fresh veggie sticks and ranch dip for a nice contrast in textures and flavors. For a complete appetizer spread, add some cheese and crackers, fresh fruit, or even some simple ham roll-ups. Since these deviled eggs are already pretty rich with the bacon and mayo, it’s nice to balance them out with lighter options like a crisp cucumber salad or fresh cherry tomatoes on the side.

Storage Instructions

Keep Fresh: These bacon deviled eggs are best enjoyed within 24 hours of making them. Pop them in an airtight container and keep them in the fridge. The bacon will stay crispier this way, and the filling will maintain its creamy texture. If you’re taking them to a party, they’re perfect to make the night before!

Make Ahead: Want to prep these in advance? You can boil the eggs and make the filling up to 2 days ahead – just keep the filling separate from the egg whites in the fridge. Hold off on adding the bacon until you’re ready to serve, as it tends to get soggy when mixed with the filling too early. When you’re ready to serve, just pipe the filling and top with the crispy bacon bits.

Transport: Taking these to a gathering? Use a deviled egg carrier or a flat-bottomed container with a tight lid. Place them in a cooler with ice packs to keep them fresh and safe. Remember, deviled eggs shouldn’t sit out at room temperature for more than 2 hours for food safety reasons.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 45-50 g
• Fat: 63-73 g
• Carbohydrates: 10-15 g

Ingredients

• 6 hard-boiled eggs
• 3 slices crispy bacon, crumbled
• 1 tablespoon softened butter
• 3 tablespoons finely chopped onions
• 3 tablespoons well-drained sweet pickle relish
• 1 teaspoon yellow mustard
• Salt and pepper to taste
• 1/4 to 1/3 cup mayonnaise

Step 1: Prepare the Eggs

Start by cutting the eggs in half lengthwise.

Carefully remove the yolks and place them in a medium-sized bowl.

Set the egg whites aside on a serving platter.

Step 2: Mash and Mix the Yolks

Using a fork, mash the yolks until they reach a crumbly consistency.

Add in the relish, chopped onion, and crumbled bacon.

Combine these ingredients well to evenly distribute the flavors.

Step 3: Add Seasonings and Bind

Add butter, salt, pepper, and mustard to the yolk mixture.

Stir thoroughly to blend all the flavors together.

Then, add mayonnaise to the mixture just enough to bind the ingredients into a creamy filling.

Step 4: Fill the Egg Whites

Using a spoon or a piping bag, refill the cavity of each egg white half with the yolk mixture, ensuring they are nicely mounded.

Step 5: Garnish and Chill

Sprinkle the filled eggs with a bit of paprika for a dash of color and extra flavor.

Place them in the refrigerator to chill so the flavors meld together.

Serve cold for the best taste experience.