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.
Ingredients
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- Dash of hot sauce
- 3 strips of finely chopped crisp cooked bacon
- salt and pepper to taste
- chives for garnish
Instructions
- Slice the hard-boiled eggs ¾ of the way up towards the top pointy end and gently remove the yolks and place them into a medium-size bowl and the whites on your serving dish, hole side up.
- Add the yolks, mayonnaise, mustard, hot sauce, salt, and pepper to a food processor and process at high speed until smooth.
- Fold all but 1 tablespoons of the bacon into the egg yolk filling mixture until combined.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
- Garnish with remaining chopped bacon, and chives.
Notes
I have made hundreds of deviled eggs across every variation, and the bacon version taught me something specific: the bacon has to be crispy enough to hold its texture once it hits the filling. If it is chewy or underdone, it will soften in the moisture of the yolk mixture and you lose that crunch that makes this version special.
Bake the bacon, do not pan fry: Baking at 400°F on a sheet tray gives you even, consistent crispiness on every strip. Pan frying leads to uneven cooking and more mess. Plus the bacon cooks hands-free while I prep everything else.
The three-quarter cut: Slicing the egg higher instead of straight in half gives you a deeper pocket for the filling. It looks more generous and holds more bacon in every bite. Once you try this cut you will not go back to the standard half.
Fold, do not blend: I process the yolk base smooth in the food processor, but I fold the bacon in by hand afterward. If I process the bacon with everything else, it disappears into the filling and I lose those satisfying crispy pieces.
Try bread and butter pickles: My favorite add-in for this version. I finely mince some homemade bread and butter pickles and fold them in with the bacon. The sweet tang of the pickles against the smoky salt of the bacon is incredible.
Keep the bacon warm: If I am assembling a big batch, I keep my chopped bacon in a low oven (200°F) while I prep the eggs so it stays warm and crispy through the whole assembly.
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.
Nutrition
Calories: 146kcalCarbohydrates: 1gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 191mgSodium: 131mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 267IUVitamin C: 1mgCalcium: 26mgIron: 1mg