Deviled Eggs with Bacon Recipe

These deviled eggs with bacon are loaded with crispy chopped bacon folded right into the filling and piled on top for a smoky and salty upgrade on the classic. I have them ready on the table in just 30 minutes, which makes them great to serve for potlucks and any holiday celebrations as an appetizer.

Out of all the deviled egg recipes on my site, this one might be my favorite. I said it in the video and I will say it again: once you add bacon to deviled eggs, it is hard to go back. If you have not tried my classic deviled eggs yet, start there to get the fundamentals down, then come back here and take them up a notch. And if you want something completely different, my avocado deviled eggs go in a whole other direction with a Latin twist.

Deviled Eggs with Bacon

Adding bacon to deviled eggs is a distinctly American move that gained popularity in the South where bacon and eggs are a way of life. The combination follows the same logic chefs have used for generations: when you pair something rich and creamy with something salty and crispy, the textures and flavors play off each other in a way that makes the whole dish more satisfying. It is the same reason a good burger needs a crispy edge and a great salad needs croutons.

The technique I use for these is a little different from what you see in most recipes. Instead of cutting the eggs in half straight through the middle, I slice them about three quarters of the way up toward the pointy end. That gives the egg white a deeper well, which means more room for filling and bacon. It also makes the presentation look more generous because the filling sits up taller on the plate.

I process the yolks with mayonnaise, mustard, hot sauce, salt, and pepper in a food processor until the base is completely smooth, then I fold in the chopped crispy bacon so you get real pieces of bacon in every bite instead of it all being blended away.

I reserve a little bacon for the top so every egg has that visual of crispy bits sitting right on the surface. Finish with fresh chives and these are done. My wife took a tray of these to her book club once and came home with an empty platter and five requests for the recipe. So I highly recommend it!

Ingredients and Substitutions

The star of this deviled eggs version is the bacon, so the quality of the bacon matters more here than any other ingredient. Here is everything I use:

Hard-Boiled Eggs – I use large eggs cooked until the yolk is fully set. My hard-boiled egg method walks through the full process.

Bacon – I use thick-cut bacon because it holds up better when chopped and stays crispy in the filling. My oven-baked bacon method is the easiest way to do it.

Mayonnaise – The base of the filling. I use my homemade mayo version, but any quality store-bought mayo works. You can substitute Greek yogurt for a lighter filling, but it will change the richness.

Yellow Mustard – I keep it simple with classic yellow mustard in this version. Dijon works too if you want a sharper bite.

Hot Sauce – Just a dash for background heat. It should not taste spicy, just balanced.

Salt and Pepper – I season the filling before adding the bacon since the bacon brings its own salt.

Fresh Chives – Thinly sliced for garnish.

How to Make Deviled Eggs with Bacon

Slice the eggs: Here is where my technique is different. Instead of cutting the eggs straight in half, I slice 3/4 of the way up toward the pointy end. I use a paring knife for a clean cut.

Separate the yolks: I pop the yolks out with a small spoon and add them to the food processor. I place the whites on my serving platter.

Process the filling: I add mayonnaise, yellow mustard, hot sauce, salt, and pepper to the food processor with the yolks and process until completely smooth. If you do not have a food processor, mash with a fork until it is as smooth as you can get it.

Fold in the bacon: I transfer the filling to a bowl and fold in the chopped bacon by hand, reserving that quarter I set aside for garnish.

Fill the whites: I pipe the filling into each egg white using a piping bag fitted with a large star tip. A zip bag with the corner cut off or a spoon works too.

Garnish and serve: I top each egg with the reserved bacon pieces and a sprinkle of thinly sliced fresh chives. I serve them right away while the bacon is still crispy.

Serving Suggestions

These are the deviled eggs I bring to game day. I prepare a big platter right next to a bowl of baba ganoush and a basket of homemade soft pretzels, and the bacon deviled eggs are always the first thing demolished.

The smoky and salty flavor makes them pair great with cookout food. I put them out alongside my creamy coleslaw and homemade baked beans and the whole spread is like a proper backyard party. They are also my go-to contribution when someone else is hosting and I need to bring something that travels well and does not need reheating. A covered platter in a cooler and they are ready to go.

Make-Ahead and Storage

Make-Ahead: I can hard-boil and peel the eggs up to 2 days ahead and store them covered in the refrigerator. The filling can be made a day ahead and stored in a sealed container or piping bag. I cook the bacon and chop it the day I plan to serve. I assemble everything day-of so the bacon stays crispy.

How to Store: Once assembled, I cover the platter tightly and refrigerate for up to 4 days. The bacon will soften over time in the fridge, so they are best eaten the same day for maximum crunch.

How to Reheat: These are served cold, no reheating needed. If they have been sitting out at a party for more than 2 hours, I discard them for food safety.

More Egg Recipes

• Soft-Boiled Eggs
• Fried Eggs
• Deviled Eggs with Relish
• Egg Salad
• Soy Sauce Eggs