Oh, how I love a good Deviled Egg. Seriously, there’s something so nostalgic and comforting about them. They’re the star of every picnic, the quiet hero of the appetizer table at parties, and honestly, the perfect sneaky snack when no one’s looking. But you know what takes a classic deviled egg from “great” to “oh-my-goodness-I-need-another-one-right-now”? Bacon. Yes, crispy, salty, smoky bacon crumbled right into that creamy, dreamy filling. These deviled eggs bacon are my absolute go-to when I want to impress without spending all day in the kitchen. They’re ridiculously easy, unbelievably delicious, and they always disappear in about five minutes flat. Forget boring old deviled eggs; this recipe is a game-changer, a real showstopper that even my pickiest eaters devour. If you’re looking for a simple appetizer that packs a serious flavor punch, you’ve found it!
What Are Deviled Eggs Bacon?
So, what exactly are deviled eggs bacon? Well, imagine your favorite classic deviled eggs – that perfectly cooked egg white cradling a rich, tangy yolk filling. Now, picture that filling kicked up a notch (or ten!) with the irresistible addition of crispy, crumbled bacon. That’s it! It’s essentially a classic deviled egg recipe, but with the magical, savory addition of bacon mixed into the yolk mixture. The name itself just screams delicious, doesn’t it? It’s a simple concept, really, but the execution is pure bliss. We’re talking about that delightful contrast of creamy and crunchy, salty and tangy, all in one perfect bite. It’s less about reinventing the wheel and more about adding a universally beloved ingredient to an already fantastic dish. Think of it as the deviled egg getting its well-deserved, smoky, crispy makeover.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why this deviled eggs bacon recipe has become a staple in my kitchen. First and foremost, the flavor is just out of this world. You get that classic creamy, tangy deviled egg filling, but then you hit those little pockets of salty, smoky, crispy bacon, and it’s pure magic. It’s a flavor combination that just *works* so well together, hitting all the right notes. Beyond the incredible taste, this recipe is surprisingly simple. You don’t need fancy techniques or hard-to-find ingredients. It’s all about good quality basics elevated by that amazing bacon. And speaking of basics, it’s also super budget-friendly! Eggs are relatively inexpensive, and a pound of bacon usually goes a long way for a crowd. What I love most about these is their versatility. They’re perfect for a potluck, a backyard BBQ, a holiday gathering, or even just a Tuesday night when you need a little something special. They truly are a crowd-pleaser, and I’ve never had anyone turn one down. Plus, they look so elegant on a platter with that sprinkle of extra bacon on top! They’re a far cry from the plain Jane deviled eggs some people shy away from.
How to Make Deviled Eggs Bacon
Quick Overview
Making these incredible deviled eggs bacon is surprisingly straightforward. It all starts with perfectly hard-boiled eggs. We’ll then carefully scoop out the yolks, mash them up with some creamy binders and tangy seasonings, stir in plenty of crispy bacon, and then pipe or spoon that glorious mixture back into the egg white halves. It’s a simple assembly process that takes minutes once your eggs are cooked and your bacon is crisped. The beauty is in the simplicity and the incredible payoff. You’ll be amazed at how quickly these come together, making them ideal for last-minute get-togethers or when you’re craving something truly special without a lot of fuss. Trust me, the aroma of cooking bacon will have everyone flocking to the kitchen!
Ingredients
For the Eggs:
1 dozen large eggs. For the best results, use eggs that aren’t super fresh. Older eggs are actually easier to peel after hard-boiling, which is a little trick I learned after many frustrating attempts with freshly bought eggs! I usually buy a carton and let them sit in the fridge for about a week before I plan to make deviled eggs.
Pinch
For the Yolk Filling:
6-8 slices of your favorite bacon, cooked until extra crispy and finely crumbled. This is crucial! You want that satisfying crunch. I usually cook mine in a skillet until it’s just on the edge of being burnt, then drain it really well on paper towels. The crispier, the better for texture. Don’t be afraid to add more if you’re a true bacon lover!
1/2 cup mayonnaise. Use good quality mayo; it really makes a difference in creaminess and flavor. My go-to is a full-fat version for the best texture.
2 tablespoons Dijon mustard. This gives a nice tang and a little kick. You can also use yellow mustard if that’s what you have, but Dijon adds a depth of flavor.
1 teaspoon apple cider vinegar. This brightens up the flavors and adds a nice sharpness. Don’t skip this!
1/4 teaspoon garlic powder. Just a hint to add another layer of savory goodness.
Salt and freshly ground Black Pepper, to taste. Be a little cautious with the salt since the bacon is already salty.
For Garnish (Optional but Recommended!):
Extra crumbled bacon. Because, why not?
Paprika. A classic for a pop of color and a mild flavor.
Step-by-Step Instructions
Step 1: Cook and Cool the Eggs
Place the eggs in a single layer in a medium saucepan. Cover the eggs with about an inch of cold water. Add a pinch of salt to the water – this helps prevent cracking and makes peeling easier if a shell does chip. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat, cover it tightly with a lid, and let the eggs sit for 10-12 minutes. This steaming method is my absolute favorite for perfectly cooked, easy-to-peel eggs. After the time is up, carefully drain the hot water and immediately plunge the eggs into a bowl of ice water. Let them chill for at least 10-15 minutes. This stops the cooking and makes them super easy to peel.
Step 2: Prepare the Bacon
While the eggs are cooking or chilling, cook your bacon. I prefer to cook mine in a cast-iron skillet over medium heat until it’s really crispy. You want that satisfying crunch when you bite into it. Once it’s perfectly crisped, transfer the bacon to a plate lined with paper towels to drain off any excess grease. Once cooled slightly, finely crumble the bacon. You can do this by hand or give it a quick pulse in a food processor if you’re going for a super fine texture. Set aside about half of the crumbled bacon for garnish later. The smell of crispy bacon filling your kitchen is one of life’s greatest simple pleasures, isn’t it?
Step 3: Halve and Scoop the Eggs
Once the eggs are thoroughly chilled and easy to handle, it’s time to peel them. Gently tap each egg on a hard surface, then roll it between your hands to loosen the shell. Start peeling from the wider end, where the air pocket is. If they’re stubborn, run them under cool water while peeling. Once peeled, slice each egg in half lengthwise using a sharp knife. Be careful not to mangle the egg whites! Carefully scoop out the yolk from each half and place them in a medium-sized bowl. Arrange the empty egg white halves on a serving platter, making sure they’re stable and won’t tip over.
Step 4: Mash the Yolks
To the bowl of egg yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder. Now, this is where your favorite fork comes in handy! Mash the yolks and the other ingredients together until you have a smooth, creamy paste. I like to mash them really well to ensure there are no large lumps, but some people enjoy a slightly chunkier texture. Taste it at this stage and season with salt and freshly ground Black Pepper as needed. Remember, the bacon will add saltiness, so go easy at first.
Step 5: Add the Bacon and Mix
Now for the star of the show! Add about half of your finely crumbled bacon to the yolk mixture. Gently fold it in using a spoon or spatula. You want to distribute the bacon evenly throughout the filling. Don’t overmix at this point; just gently combine it so you don’t break up the bacon too much. This is the moment where you can really see the magic happening – those little flecks of bacon distributed through that creamy filling.
Step 6: Fill the Egg Whites
There are a couple of ways to get the filling back into the egg white halves. My favorite is to use a piping bag fitted with a star tip. It makes them look so professional and pretty! But if you don’t have a piping bag, don’t worry. A Ziploc bag with a corner snipped off works just as well. Or, for the simplest method, just use a small spoon to carefully fill each egg white half. I like to mound the filling a little, creating a nice, generous dollop. Make sure each one gets a good amount of that bacon-yolk mixture.
Step 7: Garnish and Serve
Once all the egg whites are filled, it’s time for the final flourish. Sprinkle the tops of the deviled eggs generously with the reserved crumbled bacon. If you like, add a little dash of paprika for color. This is also a great time to add a tiny sprinkle of chives or a small piece of parsley if you’re feeling fancy. Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and for them to firm up slightly. This is crucial for the best texture and taste. They are best served cold or at room temperature.
What to Serve It With
These deviled eggs bacon are so versatile, they can practically go with anything! For a casual breakfast or brunch, I love serving them alongside a fresh fruit salad and some fluffy scrambled eggs or a simple avocado toast. The creamy, savory goodness of the deviled eggs is a fantastic contrast to sweeter fruit or lighter egg dishes. For a more elegant brunch spread, they’re a perfect addition to a charcuterie board or alongside mini quiches and smoked salmon. They add that little touch of indulgence without being too heavy. As a dessert, while not traditional, I have to admit, I’ve sometimes had one (or two!) after dinner when I’m craving something savory and satisfying, especially if I’ve had a sweet meal. They’re surprisingly good with a crisp white wine! And for those cozy snack times, these are unbeatable. Picture yourself on the couch with a movie, a plate of these deviled eggs, and maybe some chips and dip. Pure bliss! My family also loves them as part of a larger appetizer spread for game days or holiday gatherings, right alongside mini meatballs and a veggie platter. They’re just that reliable dish that always brings a smile.
Top Tips for Perfecting Your Deviled Eggs Bacon
Over the years, I’ve learned a few tricks that really make these deviled eggs bacon shine. For the eggs themselves, the ice bath is non-negotiable! It’s the secret to easy peeling and preventing that grey ring around the yolk. When you’re cooking the bacon, really aim for extra crispiness. Soggy bacon just doesn’t cut it here. I usually cook mine a minute or two longer than I normally would, then drain it thoroughly on paper towels until it’s super brittle. This ensures that delightful crunch in every bite. When it comes to the yolk filling, don’t be afraid to adjust the seasonings to your liking. Some people like more mustard, others prefer a tangier filling. Taste as you go! I’ve experimented with different vinegars, and apple cider vinegar gives a nice rounded tang, but white wine vinegar works in a pinch. For a richer filling, you can swap out some of the mayonnaise for sour cream or even a bit of Cream Cheese, but be mindful that it changes the texture and can make it heavier. If you’re looking to make them ahead, I’ve found that the egg white halves can be stored plain in an airtight container in the fridge for a day. You can also make the yolk filling a day in advance and store it separately. Then, just fill and garnish right before serving to keep everything fresh and prevent the egg whites from getting watery. I once tried adding a touch of smoked paprika directly into the yolk mixture for an extra smoky kick, and it was surprisingly good, though it made the filling a bit darker. If you want a smoother filling, you can push the yolks through a fine-mesh sieve before mixing, but I personally love the slight texture you get from mashing them with a fork. For a really elegant presentation, try using a small offset spatula to smooth the tops of the filling before adding the bacon and paprika – it looks so professional!
Storing and Reheating Tips
These deviled eggs bacon are best enjoyed fresh, but they do store well! If you’ve got leftovers, the key is proper storage to maintain that lovely texture and flavor. For best results, store the filled deviled eggs in an airtight container in the refrigerator. You can place them gently in a single layer, or use the hollowed-out egg carton they came in to keep them from rolling around. They’ll typically stay delicious for about 2-3 days in the fridge. However, I’ve found that the texture of the filling can sometimes change slightly after a day or two, becoming a bit softer. If you plan to make them further in advance, I highly recommend storing the cooked egg white halves and the yolk filling separately. The egg whites can be stored in an airtight container in the fridge for up to 2 days, and the filling can also be stored in a separate airtight container for up to 2 days. Then, you can assemble and garnish them just before serving. I generally don’t recommend freezing deviled eggs; the texture of the yolk filling can become quite watery and unpleasant after thawing. If you must, ensure they are very well wrapped, but I would advise against it. When it comes to reheating, it’s not really recommended for deviled eggs. They are best served chilled or at cool room temperature. If they’ve been in the fridge for a while, just let them sit out for about 15-20 minutes before serving to take the chill off a bit. This helps the flavors come alive. For the glaze, I always add it right before serving, especially if I’m decorating them for a party. This keeps the bacon nice and crisp.
Frequently Asked Questions
Final Thoughts
Honestly, these deviled eggs bacon are one of those recipes that just makes me happy. They’re simple enough for a weeknight treat but fancy enough to be the star of any party. The combination of creamy, tangy yolk and that salty, crispy bacon is just irresistible. They remind me of all the best gatherings, the ones filled with laughter and good food. If you love deviled eggs and you love bacon, then this is a match made in heaven. Give them a try, and I promise you won’t be disappointed. They’re a guaranteed hit, and you’ll be making them again and again. If you enjoyed this recipe, you might also love my bacon-wrapped dates for another easy appetizer or my creamy potato salad that’s perfect for picnics. Let me know in the comments how yours turn out, and if you add any special twists of your own! I’m always curious to hear how you all adapt recipes in your own kitchens. Happy deviled egg making!
Deviled Eggs with Bacon
Ingredients
Main Ingredients
- 6 large eggs
- 4 strips bacon cooked and crumbled
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 0.125 teaspoon salt
- 0.0625 teaspoon black pepper
- 1 tablespoon fresh chives chopped, for garnish
Instructions
Preparation Steps
- Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.
- Drain the hot water and immediately fill the pan with ice water to stop the cooking. Let the eggs cool for at least 10 minutes.
- Peel the cooled eggs, slice them in half lengthwise, and carefully scoop out the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the bowl with the egg yolks. Mash with a fork or a potato masher until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves. Top each deviled egg with crumbled bacon and chopped chives.
- Cover and refrigerate until ready to serve. Enjoy!
