Deviled eggs with bacon are creamy, smoky, and irresistibly delicious and take the classic appetizer to a whole new level.
From the recipe collection of Tara Ippolito
These deviled eggs with bacon hit every delicious appetizer mark. They’re creamy, tangy, smoky, and crunchy. The crispy bacon garnish on top adds texture and depth so each bite feels elevated compared to the classic version. They’re simple to make but taste like something you’d order at a great brunch spot. Not to mention they’re a holiday appetizer staple.
These are truly a guaranteed crowd pleaser for holidays, parties, football games, and everything in between. The ingredients are simple, the steps are easy, and you can make them ahead of time. They’re the perfect appetizer for anyone who wants maximum flavor with minimal effort.
Ingredients
Here’s everything you’ll need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions in the recipe card below.
- Eggs- The base of the recipe. The firm whites and rich yolks create the creamy filling
- Dukes Mayonnaise- Adds creaminess, body, and that classic deviled-egg silky texture. Any brand will do but I prefer Dukes for this because it has just a slight tang to it.
- Yellow Mustard- Brings tang, brightness, and a little bite so the filling isn’t bland.
- Vinegar- A splash of acidity balances the richness and “lifts” the flavor.
- Dill Pickle Relish- Brings tang, crunch and balance. Make sure its dill- sweet relish is not recommened.
- Salt- Enhances all of the ingredients.
- Black Pepper- Brings a warm, subtle heat.
- Bacon- The star of the show! It’s smoky, salty, crispy flavor that gives these deviled eggs their special flavor.
- Paprika- An optional garnish that brings som
Instructions
Here’s what you’ll need to do to make these delicious deviled eggs. You can find the full ingredients list with instructions in the recipe card below.
First, place the eggs in a single layer in a large pot with a lid and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice-water bath for 5 minutes and peel once they’re fully cooled.
PRO TIP: Carefully placing the eggs in an ice bath with halt the cooking process and prevent the eggs from overcooking.
Next, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl or food processor. Set the whites on a plate or a serving tray. Add the mayonnaise, mustard, vinegar, chopped bacon, salt, and black pepper. Mix until smooth and creamy. Adjust seasonings to taste.
PRO TIP: You can mash the filling by hand but a food processor works wonders here for a smooth consistency.
Finally, spoon or pipe the yolk mixture into each egg white half. Garnish with a small crispy piece of bacon and a pinch of paprika. Refrigerate for at least 30 minutes so the filling sets and the flavors come together.
NOTE: In the photo you will see a green olive as a garnish. I added that because thats how my mother used to make them but thats completely up to you.
PRO TIP: You can spoon the filling into the eggs or better yet, use a piping bag for a really nice presentation.
Can I Make These Ahead Of Time?
Yes, these can be made ahead of time. You can prep them up to 24 hours in advance. Store the whites and filling separately, then pipe and garnish right before serving. This keeps everything fresh and prevents watery filling.
Why Is My Filling Runny?
Your filling is probably runny due to too much mayo, mustard, or relish. Add one or more mashed yolks to tighten it back up.
Can I Use Sweet Pickle Relish Instead Of Dill?
No, sweet relish is not recommended here. It will add sugar to the filling and throw off the savory flavors. Stick with dill relish for best results.
Storage
Place the deviled eggs in an air tight container and into the refrigerator. They’ll will last for up to three days.
Featured Products
Check out the products that I used in this recipe tutorial on my Amazon Store.
- Wooden Deviled Egg Platter- This makes for a really nice presentation. Holds 24 half eggs.
- Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.
- Piping Bags With Tips- This is also a nice touch that makes a beautiful presentation. They're stainless steel 1M star tips for piping, 10 piece disposable piping bags.
Deviled Eggs With Bacon Recipe
Ingredients
- 12 Eggs Eggs
- ¼ Cup Mayonnaise
- 2 Tbs Dill Pickle Relish
- 1 teaspoon Yellow Mustard
- Vinegar- just a small splash
- Salt and Pepper to taste
- 5 Strips Bacon, cooked and crumbled into small pieces save one strip for garnish
- Paprika for garnish
Instructions
- Place the eggs in a single layer in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice-water bath for 5 minutes and peel once they’re fully cooled.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the whites on a plate or tray. Add the mayonnaise, mustard, vinegar, chopped bacon, relish, salt, and black pepper. Mix until smooth and creamy. Adjust seasonings to taste.
- Finally, spoon or pipe the yolk mixture into each egg white half. Garnish with a small crispy piece of bacon and a pinch of paprika. Refrigerate for at least 30 minutes so the filling sets and the flavors come together.
Other Easy Appetizers
If you like super easy to make appetizers like this one, you have to try Sausage And Cheesy Sausage Wonton Cups, Viral Boat Dip and Easy Crab Bites.
Joseph Helms says
I use this recipe every time I make devil eggs. I would love more recipes.