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?

deviled eggs on a plate

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.

deviled eggs with bacon on a plate

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:

deviled egg with bacon

Ingredients:

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.
bowl of hard boiled eggs

Cooking Tips:

  • 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.

piping into deviled eggs
  • 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.
deviled eggs with bacon on a plate

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.

deviled eggs on a platter


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.

deviled egg with bacon on top


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.

three deviled eggs
Deviled Eggs on a Platter

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Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: breakfast, brunch, deviled eggs, easter
Servings: 12
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
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?

Ingredients

  • 12 large eggs
  • 6 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2-3 dashes Tabasco sauce - to taste
  • salt and pepper - to taste
  • 5 pieces thick-cut bacon - cooked
  • chopped chives to garnish

Instructions

  • 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!

Nutrition Facts

Calories: 196kcalCarbohydrates: 1gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 176mgSodium: 130mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 10:57 AM
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Comments

  • Brenda Withrow at

    I love deviled eggs. My mother made eggs for years using MarzettiS slaw dressing along with mayo, vinegar, yellow mustard, about 1 teaspoon of sugar and a slash of hot sauce. Everyone always requested her eggs at cookouts. I still make mine the same way and they are loved. Slaw dressing a little tang.

  • S Young at

    Hello,
    I was super excited to try this recipe. However, I found the filling was very thick and had to add more mayonnaise. My filling was also very lumpy. How do you get yours so smooth?

    • Michael Wurm, Jr. at

      Hi there – sorry you had troubles. Perhaps your eggs were cooked a little longer or had larger yolks. Adding more mayo was great idea! If a fork doesn’t work for you, dry using a hand mixer. That will definitely create a smoother texture and eliminate any lumps.

      xo Michael

  • Jane at

    Adding bacon was SUCH a smart idea. These were delicious. I also love your way of cooking bacon. I added the brown sugar and the subtle sweetness was perfect. Thank you!

    • Michael Wurm, Jr. at

      Isn’t it so good!? I’m glad you enjoyed!

      xo Michael

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