Want to take deviled eggs to the next level? I’m showing you how to make The Best Deviled Eggs with Bacon. This classic appetizer recipe received a flavorful upgrade with the help of crispy bacon. What’s not to love?
Whether you’re attending your favorite summer picnic or celebrating Easter, deviled eggs are a must-have side dish. While the classic recipe is wonderful on its own, I decided to add bacon to really make this recipe pop.
The resulting recipe is a wonderfully delicious choice because:- You can make large batches of it to feed a crowd.- You can adapt it to your liking as it is very versatile. – You can serve it for ANY party since it’s the perfect finger food.
Everyone will be asking for the recipe. (You can claim it as your own; it will be our little secret.)
Want more of my favorite apps? Try these recipes:
- Easy Appetizers for a Crowd
- Really Good Veggie Dip
- My Favorite Cold Appetizers for Entertaining
- Jalapeño Corn Dip
- Buffalo Chicken Roll-Ups
Ready to whip up the best deviled eggs with bacon? Here’s what you’re going to need:
- Eggs: I like to use regular-sized eggs, but extra-large will work just as nicely.
- Bacon: You’ll want thick-cut for this recipe. Applewood smoked is my personal favorite. I also recommend baking your bacon. You can read all about that HERE.
- Mayonnaise: Classic Hellmann’s is a must-have in my house.
- Dijon Mustard: You’ll want to use Dijon over standard yellow mustard.
- Tabasco Sauce and Apple Cider Vinegar: These are optional, but I think they add great depth of flavor. Be sure to watch your measurements as you don’t want your deviled eggs to be too spicy or tangy.
- Salt and Pepper: You can add these to taste.
- Fresh Chives: Along with the bacon, fresh chives make a beautiful garnish. You can also garnish with paprika if you want even more color.
- I like to peel my eggs under cold running water. Allow the water to get in between the shell and the egg for easier peeling.
- Use a piping bag for the filling. If you don’t have a piping bag, a large plastic baggie will work. (No baggie? Just spoon the filling into your eggs.) I recommend these piping bags and this star piping tip.
- Feel free to get creative with the ingredients, some additions you could consider include goat cheese, sriracha, pickles, jalapeños, goat cheese, and a variety of fresh herbs. Keep it classic or get creative!
- Can you use turkey bacon instead of regular bacon? You sure can! As I mentioned above, get creative and make it your own.
How to Serve:
Did you know that they make platters specifically designed for serving deviled eggs? They do! You can find them in most home/kitchen stores. You can find the one I’m using in this post HERE.
Traveling? I’ve got you covered there too. This travel carrier HERE is perfect for transporting your deviled eggs.
How to Store:
You can make these deviled eggs with bacon up to a day in advance. You’ll just want to store the egg whites and the filling separately.
Store the eggs whites on a plate wrapped with plastic wrap. Store the filling in your piping bag or plastic baggie so you’re ready to pipe the filling before serving.
Once assembled, you’ll want to enjoy these the same day.
And with that, I think you’re ready to whip up a batch of these deviled eggs with bacon. Have more questions, leave them in the comments below.
I certainly hope you enjoy these as much as I do. After making them, I’d love it if you would come back to the blog to leave a comment and a five-star rating. Thank you in advance.
LOVE THE RECIPE AND WANT MORE?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Connect with Michael on Social:
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
The Best Deviled Eggs with Bacon
- Place the eggs in a saucepan and cover with cold water. Place the pan over medium-high heat and bring it to a rolling boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes. Drain the hot water. Add ice to the eggs and cover with cold water.
- Once the eggs have cooled, peel them and slice them in half lengthwise. Place the egg yolks in a medium-size bowl and place the egg white halves on a plate.
- To the egg yolks add the mayonnaise, Dijon mustard, apple cider vinegar, Tabasco sauce, and salt and pepper. Mash together with a fork.
- Chop two pieces of the bacon very finely. Add to your egg yolk mixture and stir to combine. (If using a piping tip, the pieces need to be small enough to fit through it.)
- Use a piping bag (with a large open star tip, optional) and fill each of your egg white halves.
- Chop the three remaining pieces of bacon. Garnish the eggs with chopped bacon and chopped chives.
- Serve and enjoy!