Deviled Eggs With Bacon
Bacon flavors these yummy deviled eggs. The egg filling is mixed with crumbled bacon and some red onion.
Crumbled cooked bacon makes these deviled eggs extra special. Finely chopped red onion is added to the eggs as well. Feel free to add some finely chopped fresh chives or parsley. Garnish the eggs with olive halves or pimiento slices. If you don’t have an egg plate, line a plate with lettuce leaves or other greens to keep the eggs from rolling.
These days, I use the Instant Pot to boil the eggs because it’s fast and easy, and they peel like a dream. And for less mess, bake your bacon in the oven!
What You’ll Like About This Dish
Classic with a twist. The bacon adds smoky richness to the traditional deviled egg filling.
Party-perfect. A great make-ahead appetizer for gatherings, holidays, or brunch.
Easy to customize. Add herbs, garnishes, or even a dash of spice to make them your own.
Ingredient Notes
- Bacon: Cooked until just crisp, then crumbled. Baking in the oven reduces splatter.
- Eggs: Large eggs work best. Use the Instant Pot or steam them for easy peeling.
- Mayonnaise: Adds creaminess—start with 6 tablespoons and add more as needed.
- Red onion: Finely chopped for mild bite and contrast.
- Chives or parsley (optional): Adds a touch of color and fresh flavor.
- Salt and pepper: Taste before adding, especially with salty bacon.
- Paprika: A light sprinkle adds color and subtle flavor.
- Garnish: Olive slices or pimiento strips make a classic presentation.
Steps to Make Deviled Eggs With Bacon
- Cook the bacon until crisp, drain, and crumble.
- Boil the eggs, then cool in cold water and peel.
- Slice eggs in half and remove yolks to a bowl.
- Mash yolks with mayonnaise, bacon, red onion, and optional herbs.
- Add salt and pepper to taste and adjust mayo for desired texture.
- Fill egg white halves with the yolk mixture using a spoon or scoop.
- Garnish with paprika, olives, or pimiento if desired.
- Chill until ready to serve.
Tips for Perfect Deviled Eggs
- Use older eggs for easier peeling or cook them in the Instant Pot or steamer.
- Bake the bacon on a foil-lined sheet at 400°F for less mess.
- For a smooth filling, mash the yolks thoroughly or use a food processor.
- Transfer the filling with a small cookie scoop or piping bag for clean presentation.
Recipe Variations
- Spicy deviled eggs. Add a dash of hot sauce, cayenne, or minced jalapeño to the filling.
- Southern-style. Mix in a touch of yellow mustard for tangier flavor.
- Ranch twist. Add a spoonful of ranch dressing or seasoning mix to the yolks.
- Smoky version. Use smoked paprika and smoked bacon for deeper flavor.
- Pickle lovers. Stir in finely chopped dill pickles or relish for a tangy crunch.
Serving Suggestions
- Serve chilled on a deviled egg plate or platter lined with greens.
- Pair with sliders, sandwiches, or other party finger foods.
- Add to a brunch spread alongside quiche, pastries, and fruit.
- Include on a holiday appetizer board with cheeses, crackers, and dips.
How to Store and Reheat
Refrigerate: Store deviled eggs in a covered container in the refrigerator for up to 2 days. Arrange them in a single layer.
Freeze: Not recommended—egg whites become rubbery and the filling texture changes after freezing.
To make ahead: Boil and peel eggs up to 3 days in advance. Make the filling and assemble the day you plan to serve, or pipe the filling into egg whites a few hours ahead and chill until needed.
Deviled Eggs With Bacon
Ingredients
- 4 strips bacon, cooked and crumbled
- 12 large eggs
- 6 to 8 tablespoons mayonnaise
- 1 tablespoon red onion, finely chopped, or to taste
- 1 tablespoon chives or parsley, fresh finely chopped, optional
- salt and freshly ground black pepper, to taste
- olives or pimiento, for garnish, optional
- paprika
Instructions
- Fry the bacon until just crisp; drain on paper towels. Crumble the bacon and set aside.
- Put the eggs in a medium saucepan and cover with water to a depth of about one inch above the eggs.
- Bring the eggs to a full boil over high heat. Cover the pan and remove it from the heat; let stand for 17 minutes.
- Pour off the hot water and cover the eggs with cold water.
- When the eggs are cooled enough to handle, peel.
- Slice the eggs in half lengthwise and set them on a platter or egg plate. Scoop the yolks out into a medium bowl.
- Mash the yolks with a fork; add 6 tablespoons of the mayonnaise, the crumbled bacon, herbs, if using, and finely chopped red onion. Add more mayonnaise, if desired. Taste and add salt and freshly ground black pepper, as needed.
- fill the egg white halves with the yolk mixture using a small spoon or cookie scoop.
- Garnish with olive slices or pieces of pimiento, if desired. Sprinkle lightly with paprika.
- Refrigerate the eggs until serving time.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
