When the aroma of smoky bacon meets creamy yolk filling, I’m right back at my grandmother’s kitchen table, sharing a bite of something that feels special but is really simple enough for any weeknight. This is deviled eggs bacon in all its cozy, crowd-pleasing glory: tangy, creamy, and just a touch of smoky crunch. I’ve made it dozens of times, and the kitchen still fills with that familiar sigh of “oh, this is good.” It’s like a little party on a plate, easy to pull together for potlucks or weekend brunch. I always do this when I want something comforting that also feels a bit fancy—the kind of recipe that disappears in minutes at my house. This deviled eggs bacon combo is a timeless riff on a classic, and it pairs especially well with a crisp salad and a chilly glass of sparkling water or a light, citrusy punch. If you’ve ever enjoyed a Loaded Baked Potato or a BLT bite, you’ll feel right at home with these deviled eggs bacon—they’re that kind of classic with a modern wink. I’ve found they shine best when you snuggle in close to the stove, chatting as you go, because food tastes better when it’s made with a little love and a lot of laughter.
What is the difference between a deviled egg and a bacon egg?
Think of deviled eggs with bacon as the creamy ego of a traditional Deviled Egg with a savory, crunchy sidekick. It’s essentially hard-boiled eggs, their yolks mashed into a whipped-smooth filling with mayo, mustard, a splash of acid, and a pinch of salt, then folded with crisp bacon bits for a smoky contrast. The “deviled” part is the lively, slightly spicy filling, and the bacon adds texture and depth. The name itself hails from a long tradition of spiced, punchy fillings—think of it as the party guest who shows up with personality. This version keeps the classic tubes of egg white intact, then pipes in a glossy, bacon-kissed yolk mixture and finishes with a paprika dusting and a few extra bacon crumbles on top. It’s a comforting, make-ahead-friendly bite that still feels special enough for guests. If you’re new to deviled eggs with bacon, you’ll be surprised how the simplest tweaks—crisping the bacon well, balancing mayo with a touch of acid, and a soft piping technique—make all the difference. It’s essentially the same framework as traditional deviled eggs, just with bacon’s warm, savory wow factor.
Why you’ll love this recipe?
What I love most about deviled eggs bacon is the tactile contrast: the shell-off bite gives you a whisper of saltiness from the white, then a lush, creamy center that bursts with tang and creaminess, followed by smoky crunch from the bacon. The flavor is bright and comforting at the same time, a rare balance that makes it perfect for a busy weeknight or a festive weekend spread. The simplicity is the real magic here: you’re not reinventing the wheel, you’re lifting it with a small, thoughtful upgrade that makes a big difference. The filling comes together in minutes, and the bacon can be crisped in the oven while you’re peeling eggs, so you’re not stuck at the stove babysitting multiple tasks. Budget-wise, this deviled eggs bacon riff is incredibly friendly—the main stars are eggs and bacon, with mayo and a few pantry staples doing the heavy lifting. It’s versatile, too: you can tweak the heat with hot sauce or add relish for a touch of sweetness. My kids actually ask for seconds, even after we’ve had a heavy meal; this is a sign that the balance between creamy and crunchy is just right. If you’ve got a party coming up or you simply crave that nostalgic, comforting bite, this is the dish you’ll reach for again and again, the kind of recipe that earns a permanent spot on your rotation—the deviled eggs bacon edition that never fails to bring smiles to the table.
How do you make a boiled egg with bacon?
Quick Overview
Here’s the quick, friendly blueprint: hard-boil a batch of eggs, crisp some bacon until deeply golden, and scoop the yolks into a creamy filling seasoned with mayo, mustard, and a touch of acid. Fold in chopped bacon and a few bright herbs, then pipe the yolk filling back into the egg whites. A final kiss of paprika and a few extra bacon bits on top and you’re done. It’s fast, it’s classy, and it tastes like it took forever to make, even though it didn’t. The beauty of deviled eggs bacon is that you can make them ahead and finish them with a quick glaze or a final garnish right before serving. If you crave a warmer bite, you can give the filled eggs a brief, low-heat bake to set the filling; otherwise, they’re perfect right out of the fridge after a gentle chill. The contrast between the cool filling and the crisp bacon is what makes this version feel special every time.
Ingredients
For the Main Batter:
- 6 large eggs, hard-boiled and peeled — I often go for extra-large for bigger yolks; if you’re in a hurry, you can use pre-cooked eggs, but fresh yolks fold in better
- 3–4 tablespoons mayonnaise — real mayo gives that lush, nostalgic texture; if you want lighter, use a 1:1 blend with Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar or fresh lemon juice
- Salt and a pinch of Black Pepper to taste
- A few dashes hot sauce (optional) for a gentle kick
For the Filling:
- Crumbled bacon from 4–6 slices, crisply cooked and cooled
- Yolk mixture from the cooked eggs (smashed with the mayo-mustard base)
- 1–2 tablespoons finely chopped chives or parsley for brightness
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1–2 teaspoons sweet pickle relish or minced pickles for a touch of sweetness and crunch
For the Glaze:
- Optional maple-bacon glaze: 1 tablespoon maple syrup, 1 teaspoon bacon fat or melted butter, tiny pinch of cayenne
- Extra paprika or smoked paprika for dusting
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C) if you’re crisping the bacon in the oven and to set the filling later, or just to toast the idea of a warm version. Line a baking sheet with parchment and lay out the bacon slices. Cook until deeply golden and crisp, about 12–15 minutes, flipping halfway for even crispness. While that sizzles, set a pot of water to boil for the eggs. I always start the bacon first—the smell is half the joy of making deviled eggs bacon. If you’re short on time, you can crisp the bacon in a skillet on the stove, but the oven method is hands-off and less splattery. Once done, drain on paper towels and crumble when cool enough to handle.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the dry touches: a pinch of salt, pepper, and the smoked paprika. These dry elements wake up the filling and give you that signature deviled eggs bacon bite. It’s a quick step, but it matters—the paprika helps set the color and flavor right away, while the salt lengthens the welcome mat for all the other flavors.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the mayonnaise, Dijon mustard, and white wine vinegar or lemon juice. This is the moment where the filling starts to glow—tangy, glossy, and ready to embrace the yolks. If you like a touch of heat, a few drops of hot sauce keep things lively without overpowering the bacon notes. I’ve learned that a little acid (vinegar or lemon) keeps the yolks from tasting too rich and helps the flavors sing when they meet the yolk base.
Step 4: Combine
Slice the hard-boiled eggs in half lengthwise and scoop the yolks into the wet mixture. Mash the yolks until you’ve got an ultra-smooth base, then fold in the wet mixture until everything is creamy and glossy. This is where you’ll taste and decide if you want more mayo for creaminess or a touch more vinegar for brightness. I often add a tiny splash more lemon to brighten the yolk cream just a whisper at a time. Don’t overwork it—the goal is silkiness, not a thick paste.
Step 5: Prepare Filling
Stir in the chopped chives, bacon bits, and chopped pickles. The bacon brings that essential smoky crunch, so don’t skimp here. If you’re a big carrot-pepper fan, a tiny minced green onion can be a nice twist too. Taste and adjust with salt, pepper, and a pinch more paprika if you want deeper color. If your filling looks a little runnier than you’d like, chill it for 10–15 minutes to firm up; then scoop or pipe. The chill also helps the flavors meld, which is a nice touch for deviled eggs bacon when you’re prepping a day ahead.
Step 6: Layer & Swirl
Fill the hollowed egg whites with the yolk mixture. I love using a piping bag with a star tip for a pretty, swirled effect, but a simple spoon works beautifully too. If you pipe, start from the base of the white and sweep outward in a circular motion, then finish with a little peak. Top each with a crumble of crispy bacon and a light dusting of paprika. For a decorative swirl, you can pipe a second layer or use a small spatula to create a gentle ridge along the top—this helps the bacon crumble stay secure in place and looks gorgeous on a serving platter.
Step 7: Bake
Here’s a little optional twist: if you want the filling to set a touch and become a touch warmer, pop the filled eggs into a 325°F (165°C) oven for 5–7 minutes. This is especially nice if you’re serving them shortly after prep and you’re worried about the filling softening or the bacon losing its crispness. If you’re not baking them, no problem—these deviled eggs bacon are perfectly luscious straight from the fridge. Either way, give them a light chill for at least 30 minutes so the flavors meld and the shells stay intact during transport if you’re taking them to a gathering.
Step 8: Cool & Glaze
Let the plated eggs rest on a rack or plate for a few minutes to settle. If you’re using the maple-bacon glaze, whisk the maple syrup with the warm bacon fat or melted butter until glossy, then drizzle lightly over the tops. A quick drizzle creates a pretty sheen and a touch of sweetness that’s a lovely counterpoint to the smoky saltiness. Dust with a final pinch of smoked paprika or extra chopped chives for color. The glaze isn’t essential, but it’s a delightful finish that makes deviled eggs bacon feel extra special for a brunch or holiday spread.
Step 9: Slice & Serve
There’s nothing more satisfying than a neat, clean bite. If you’re serving the whole plate as part of a bigger spread, you can cut a few halves in half to create a tidy row for a photo-ready platter. At my house, this is a “snack table” favorite—the creaminess of the yolk filling, the crunch of the bacon, and the bright pop of paprika spark conversation and smiles. Serve cold or at room temperature; I find they taste best after a short chill, which also makes the bacon meet the yolk filling in a balanced way. The key is to keep everything fairly simple so the bacon’s smoky note doesn’t get overwhelmed by the mayo. And yes, this deviled eggs bacon version holds up beautifully for hours if covered and refrigerated properly.
What to Serve It With
Deviled eggs bacon is a flexible starter or side, so I love pairing it with a few easy, tasty accompaniments. For breakfast, think a light, citrusy yogurt dip with cucumber slices and a hot coffee; for brunch, a sparkling beverage and a vibrant green salad. As a little dessert pairing, a citrus shortbread or a light fruit tart can balance the richness. For cozy snacks, a platter with crudités, a cheese board, and some tangy pickles makes for a playful counterpoint. If you’re feeding a crowd, you’ll be surprised how quickly these deviled eggs bacon disappear, leaving everyone reaching for one more. I often set out a small bowl of pickled onions or cornichons to provide a crisp, acidic note that cuts through the filling’s creaminess. This combo is a surefire way to elevate an ordinary gathering into something memorable, and it supports a casual, warm vibe that friends and family love.
For Breakfast: A light coffee or tea pairing with a side of fresh berries and a soft, flaky croissant or a slice of avocado toast keeps the flavors bright and balanced. A small glass of Cold Brew Coffee with a hint of vanilla can echo the creaminess of the yolk filling while balancing the bacon salt. Deviled eggs bacon on a breakfast buffet is a delightful surprise that sets the tone for a comforting, no-fuss morning.
For Brunch: A glass of sparkling wine or a citrusy mimosa ties the meal together. Plate the eggs in a fan shape, add a few herbs, and set out a bright herb salad with a lemon vinaigrette. The suggestion here is to keep the vibe airy, not heavy, so the bacon doesn’t feel out of place with the rest of the brunch elements.
As Dessert: Okay, not literally dessert, but a light finish can come from a citrus glaze on the knife-edge of a savory bite—think candied orange zest or a dash of finely grated lemon zest to refresh the palate after the creamy filling. If you’re hosting a longer event, consider a small sweet finish like lemon biscotti or almond cookies to close the meal with a wink. The deviled eggs bacon are the star of the savory course, and a little contrast goes a long way in keeping everyone satisfied.
For Cozy Snacks: This is where you can lean into comfort—set out a few bowls of napkins, some toothpicks, and a side of crunchy vegetables with a bright dip. People will snack proudly on deviled eggs bacon while chatting away, and you’ll find it’s the kind of fuss-free, crowd-pleasing snack that makes guests feel right at home. I’ve watched family members wander back to the plate multiple times, the little bacon crumbles catching the light and making the printer-worthy platter look almost festive.
Top Tips for Perfecting Your Deviled Eggs Bacon
These tips are what I rely on every time I make deviled eggs bacon, to keep the filling creamy, the texture just right, and the bacon crispy enough to hold up. You’ll hear me say: trust the process, and taste as you go.
Zucchini Prep: I know this heading is a quirky misfit here, but think of it as a reminder to handle moist ingredients thoughtfully. Avoid watery fillings by patting any included vegetables (like relish or pickles) dry before folding. And if you’re grating extra veggies for texture, you’ll want to squeeze out excess moisture first. In practice, moisture is a big enemy to a smooth yolk filling, so dab away any excess while you prep. This is one of those little tricks I’ve learned after years of tests—the filling will thank you for it. It’s not about zucchini here, but the principle applies to every add-in that might introduce liquid. Your deviled eggs bacon stay glossy and plush because you stay mindful of moisture management.
Mixing Advice: Don’t overmix the yolk mixture; you want ribbon-like smoothness, not a stiff paste. If you overwork it, you can end up with a tough filling that doesn’t pipe well. Start with a generous amount of mayo and fold in gradually. You should be able to pipe a gentle swirl without the filling sliding off the tip. If you find it a bit too runny, chill for 10–15 minutes to thicken. If it’s too thick, whisk in a teaspoon of water or milk a little at a time until you reach the right consistency. The balance between creamy and structured is the difference between “meh” and “wow” in this deviled eggs bacon game.
Swirl Customization: A pretty swirl is more than aesthetics—it helps the filling stay in place and adds a touch of whimsy. Try a large star tip for a classic, an elegant spiral using a small round tip, or simply smooth with a butter knife for a rustic look. Garnish with a few extra bacon bits arranged like a tiny compass or a simple dusting of paprika. The pattern is your invitation to nibble, and a little creativity goes a long way toward making this deviled eggs bacon feel tailor-made for your table.
Ingredient Swaps: Mayo can be swapped for a light yogurt-mayo blend if you want a lighter version, and you can use sour cream for an extra tang. If you’re avoiding dairy, you can experiment with a cashew cream or a dairy-free mayo that still delivers the silkiness you crave. For the bacon, I recommend cooking until deeply crispy and chopping finely; you can substitute pancetta for a slightly different smoky profile. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce. The flexibility here is what makes this deviled eggs bacon a kitchen-friendly staple—adapt it to your pantry, your guests, and your style.
Baking Tips: If you’re using oven-baked set, place the filled eggs on a sheet pan with a rack to ensure air circulates around them; otherwise, they can steam and the filling may feel soft on top. Keep the oven temperature gentle to avoid drying out the filling. If your oven runs hot, move the pan to a lower rack or lower the temperature by 25 degrees and adjust time. Don’t skip the chill time; it helps the flavors meld and makes the bacon topping feel crispier upon serving. If you’re in a hurry, skip the bake entirely and serve cold—this is still delicious and a crowd-pleaser. The best deviled eggs bacon ask for patience and a little practice, and you’ll soon nail the balance of creaminess, crunch, and brightness in every bite.
Glaze Variations: The glaze is optional but fun. A maple-bacon drizzle adds a touch of sweetness that cuts through the saltiness in a wonderful way. If you’re not into glaze, a simple dusting of smoked paprika and a few chopped chives is all you need for a beautiful finish. You can experiment with a balsamic reduction or a touch of hot honey for a modern twist if you’re feeling adventurous. The key is to apply glaze sparingly so it enhances, not overwhelms, the bacon and yolk flavors. With deviled eggs bacon, tiny decisions make a big difference, and this glaze is a playful way to personalize your batch for holidays or game day.
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Storing and Reheating Tips
Deviled eggs bacon hold up surprisingly well, which is fantastic when you want to make ahead. I’ve found that the best results come from storing the components separately and combining just before serving. Here’s how I do it:
Room Temperature: If you’re serving within a couple of hours, you can keep the filled eggs at room temperature for up to 2 hours. Beyond that, I chill them to stay fresh and prevent the mayo from separating. They’re most vibrant and safe when kept cool.
Refrigerator Storage: Store filled eggs in an airtight container. If you’re stacking them, place a sheet of parchment between layers to prevent sticking. They’ll stay fresh for 2–3 days. Bacon can begin to soften after a day or so; if you want the bacon to stay crisp, add it just before serving.
Freezer Instructions: I don’t recommend freezing filled deviled eggs—the texture of the yolk filling and the white don’t hold up well to freezing. If you absolutely must, freeze the yolk mixture separately and reassemble after thawing, but be aware the texture changes and the bacon won’t re-crisp nicely.
Glaze Timing Advice: If you’re freezing or refrigerating, apply glaze only after you’ve thawed and are ready to serve, so you avoid soggy textures. A quick reheat and a fresh glaze keeps the dish looking and tasting crisp and bright.
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Frequently Asked Questions
Final Thoughts
In the end, deviled eggs bacon is all about balance: the silky yolk filling, the crisp bacon, and the right touch of acid and smoke. It’s a recipe I turn to when I want something familiar yet a touch elevated, a way to make a crowd feel cared for without spending hours in the kitchen. I’m always surprised by how a handful of simple ingredients can come together to feel almost luxurious. If you’re new to this dish, give yourself permission to adjust as you go—taste and tweak until it feels right at your table. And if you’ve got a family favorite that you love to pair with these, tell me about it in the comments; I’d love to hear your variations and what your friends and family think. Happy cooking, and may your kitchen be filled with laughter, the crackle of bacon, and the soft, creamy bite of deviled eggs bacon.
Deviled Eggs with Bacon
Ingredients
Main Ingredients
- 6 large eggs eggs
- 4 slices bacon cooked and crumbled
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- fresh chives chopped, for garnish
Instructions
Preparation Steps
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 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 process. Let the eggs cool completely, then peel them.
- Cut each peeled egg in half lengthwise. Gently scoop out the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Mash with a fork 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.
- Chill for at least 30 minutes before serving.
