These easy bacon deviled eggs are a classic recipe dressed up with the addition of bacon bits and chives . Plus learn my tricks for the best deviled eggs ever !
Rich and creamy deviled eggs with bacon are a simple yet satisfying appetizer that everyone will love. I used to be intimidated by making deviled eggs, but now I’ve got some tips and tricks up my sleeve to make sure my deviled eggs come out perfect every time. Serve your deviled eggs along with other party favorites such as sausage cheese balls and caprese skewers !
I’m going to be honest and tell you that for the longest time deviled eggs scared me. How could I possibly boil a bunch of eggs, peel them neatly, and add the filling in the middle without it looking like my 4 year old did it? Over time I’ve come up with ways to make sure these bacon deviled eggs come out perfect every time. No one can resist the combination of bacon and eggs, especially in appetizer form!
Bacon deviled eggs is one of my favorite party appetizer recipes along with grape jelly meatballs , cheese ball bites and bacon wrapped dates . Be the hit of your party or potluck with these appetizers!
- Bacon Deviled Eggs Ingredients
- How Do You Make Bacon Deviled Eggs?
- Tips For The Perfect Eggs
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Appetizer Ideas
- Bacon Deviled Eggs Video
- Love This Recipe?
- Bacon Deviled Eggs Recipe
Bacon Deviled Eggs Ingredients
To make these bacon deviled eggs you will need hard boiled eggs, mayonnaise, cream, yellow mustard, smoked paprika, cooked bacon, fresh chives, salt and black pepper.
How Do You Make Bacon Deviled Eggs?
The first step to this bacon deviled eggs recipe is to boil eggs in a large pot. Next, peel the boiled eggs and cut them in half lengthwise. Separate the whites and yolks. Place the yolks in a food processor and add mayo, cream, mustard, salt and pepper. Process the yolks until smooth. Scoop the egg yolk filling into a piping bag and pipe the mixture into each egg white. Sprinkle smoked paprika over the eggs. Top the eggs with crumbles of bacon and sliced fresh chives. Serve and enjoy!
Tips For The Perfect Eggs
- I cook a few more eggs than necessary so if I have any issues with peeling, I’ve got some backups for my bacon deviled eggs.
- The easiest way to fill a deviled egg is with a pastry bag . Don’t just spoon in the yolk mash, use a disposable pastry bag with a large star tip for perfect looking egg filling.
- If you don’t have a pastry bag, simply use a gallon sized plastic bag with one corner snipped off as a makeshift pastry bag.
- For the best deviled egg filling, use a food processor to puree everything to a silky smooth consistency.
- I like to use a submerged, color changing egg timer that shows when the eggs are boiled.
- For the h olidays serve these eggs at parties with some of my favorite drink recipes like a pomegranate margarita , Christmas sangria , a poinsettia cocktail or a cranberry Moscow mule .
Quick Tip
Keep your bacon crumbles small so that they’ll stick to the filling better.
Yes, you can boil your eggs up to 3 days in advance to save time when making your deviled eggs.
The trick to making easy to peel deviled eggs is to first boil water with 2 teaspoons of salt and 2 teaspoons of baking soda. Place your eggs in the boiling water with a kitchen spider or strainer. Reduce the heat to a simmer and let the eggs cook 12 minutes. Remove the eggs from the heat and place them in an ice water bath for 5 minutes. Once the eggs cool, you can peel them.
These bacon deviled eggs can be made up to 1 day before you plan to serve them. Store them in an airtight container in a refrigerator. Be careful to store them yolk side up. If you make your eggs in advance, add the paprika, bacon and chives right before serving.
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Flavor Variations
There are so many different ways to flavor deviled eggs, I love to mix up the recipe depending on my mood and the ingredients I have on hand.
- Pickles: Add 2 tablespoons finely chopped pickles or pickle relish to the filling.
- Prosciutto: Use crispy prosciutto bits instead of bacon.
- Dill: Swap out the dill for chives.
- Spicy: Add a few teaspoons of sriracha to the filling or use a spicy Dijon mustard instead of yellow mustard.
- Cheese: Add 1/4 cup finely grated cheddar cheese to the filling.
Deviled eggs are one of those traditional recipes that are universally loved, and when you add bacon to the mix you end up with a snack that’s sure to be a huge hit!
More Great Appetizer Ideas
Mexican Shrimp Cocktail (Coctel de Camarones)
21 mins
Bacon Wrapped Potatoes
40 mins
Turkey Meatballs (Slow Cooker)
4 hrs 25 mins
Antipasto Skewers
5 mins
Lemon Chicken Wings
55 mins
Bacon Deviled Eggs Video
Love This Recipe?
Ingredients1x2x3x
- ▢ 12 hard boiled eggs peeled and cut in half
- ▢ 1/2 cup mayonnaise
- ▢ 2 tablespoons heavy cream
- ▢ 2 teaspoons yellow mustard
- ▢ salt and pepper to taste
- ▢ 1/4 teaspoon smoked paprika
- ▢ 4 slices bacon cooked and crumbled
- ▢ 1/4 cup minced chives
Instructions
- Separate the egg whites from the yolks. Place the yolks in the bowl of a food processor and place the whites on a serving tray.
- Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; process until smooth.
- Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each white.
- Sprinkle smoked paprika over the eggs. Top with bacon and chives and serve.
Notes
- I cook a few more eggs than necessary so if I have any issues with peeling, I’ve got some backups.
- The easiest way to fill a deviled egg is with a pastry bag. I use a disposable pastry bag with a large star tip for perfect looking egg filling.
- If you don’t have a pastry bag, simply use a gallon sized plastic bag with one corner snipped off as a makeshift pastry bag.
- Keep your bacon crumbles small so that they’ll stick to the filling better.
Nutrition
Bacon Deviled Eggs
Ingredients
- 12 hard boiled eggs peeled and cut in half
- 1/2 cup mayonnaise
- 2 tablespoons heavy cream
- 2 teaspoons yellow mustard
- salt and pepper to taste
- 1/4 teaspoon smoked paprika
- 4 slices bacon cooked and crumbled
- 1/4 cup minced chives
Instructions
- Separate the egg whites from the yolks. Place the yolks in the bowl of a food processor and place the whites on a serving tray.
- Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; process until smooth.
- Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each white.
- Sprinkle smoked paprika over the eggs. Top with bacon and chives and serve.
Video
Notes
- I cook a few more eggs than necessary so if I have any issues with peeling, I’ve got some backups.
- The easiest way to fill a deviled egg is with a pastry bag. I use a disposable pastry bag with a large star tip for perfect looking egg filling.
- If you don’t have a pastry bag, simply use a gallon sized plastic bag with one corner snipped off as a makeshift pastry bag.
- Keep your bacon crumbles small so that they’ll stick to the filling better.
