Deviled Eggs with Bacon: A Classic Party Favorite with a Crispy Twist
There’s something about deviled eggs that just screams “classic comfort food,” and when you toss crispy bacon into the mix? You’ve got yourself a serious crowd-pleaser. These Deviled Eggs with Bacon are creamy, tangy, and topped with smoky bacon bits that take this traditional appetizer to the next level.
Whether you’re hosting a backyard barbecue, planning a holiday spread, or just craving a high-protein snack that feels a little fancy, this recipe is always a hit. Plus, they’re easy to prep ahead and look great on any table.
| Serving Size: 3-6 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes |
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar (or white vinegar)
- Salt and black pepper to taste
- 2 slices of bacon, cooked until crispy and crumbled
- Paprika, for garnish
- Chopped chives or green onions (optional)
Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool, then peel.
Step 2: Cook the Bacon
While the eggs are cooking, fry or bake your bacon until crispy. Set on a paper towel to drain and cool, then crumble into small pieces.
Step 3: Slice & Scoop
Cut the peeled eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
Step 4: Make the Filling
Mash the yolks with mayo, mustard, vinegar, salt, and pepper until smooth and creamy. Stir in about half of the crumbled bacon (save the rest for topping).
Step 5: Fill the Eggs
Spoon or pipe the filling back into the egg whites. Top with remaining bacon, a sprinkle of paprika, and chives if using.
Step 6: Chill or Serve
Serve immediately or refrigerate for up to 24 hours before serving.
Tips for Making the Best Deviled Eggs with Bacon
- Use older eggs: Fresh eggs can be harder to peel. Slightly older eggs peel more easily after boiling.
- Peel under water: Try peeling the eggs under cool running water—it helps remove stubborn shells.
- Pipe for presentation: For a fancier look, use a piping bag or a zip-top bag with the corner snipped off.
- Cook bacon ahead: You can prep and crumble bacon a day in advance to save time.
Easy Variations
Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the filling.
Avocado Deviled Eggs: Replace some of the mayo with mashed avocado for a creamy, green twist.
Ranch Deviled Eggs: Add a little ranch seasoning mix to the yolk filling for a tangy flavor.
Smoked Paprika: Swap regular paprika for smoked paprika to bring out the bacon’s savory, smoky notes.
Pimento Cheese Style: Add shredded cheddar and a spoonful of diced pimentos for Southern flair.
FAQs
Can I make deviled eggs ahead of time?
Yes, they’re great for making ahead. You can prep them up to 24 hours in advance. Just store the filling and egg whites separately if you want them to look extra fresh when serving.
How do I store leftover deviled eggs?
Keep them in an airtight container in the fridge for up to 2 days. They’re best eaten fresh but still tasty the next day.
Can I use turkey bacon or plant-based bacon?
Absolutely. Turkey bacon, tempeh bacon, or your favorite plant-based version all work well.
What’s the best way to transport deviled eggs?
Use a deviled egg tray or line a regular container with paper towels to keep them stable. Or prep the filling separately and assemble once you arrive.
Can I double the recipe?
Yes, easily. Just double all ingredients to make 12 eggs (24 halves), perfect for a party.
Related Post: Crispy Baked Zucchini Chips
Final Thoughts
Deviled Eggs with Bacon are the kind of appetizer that disappears faster than you expect. They’re rich, creamy, salty, and totally satisfying, whether you’re serving them at a holiday brunch or just enjoying a few for a quick snack.
Keep this recipe in your back pocket, because once you make them, you’ll be the person everyone hopes shows up with deviled eggs at the next potluck. You’ve been warned.