Deviled eggs with bacon

Hardboiled eggs filled with creamy yolks, topped with bacon, smoked paprika and chives. These are the best deviled eggs with bacon! Trust me I could eat a dozen of these in one sitting. Just don’t judge me!

In this recipe, I’ll go over everything you need to know about making these from boiling the eggs, making the filling and topping them. You’ll have these plated up and gone in no time.

Hard boiling eggs

Fill a pot with enough water to cover the eggs and bring it to a boil. Once the water is boiling, carefully add the eggs to the pot using a slotted spoon.

Let the eggs boil for 10 minutes. Remove the eggs with a slotted spoon and place them in a bowl of ice water for 10 minutes. This will stop the cooking process and will help them cool off enough to peel.

Peeling hardboiled eggs

Once the eggs are done, peel them by gently tapping the egg on a hard surface to crack the shell. The shell should come off easily. If the shell is difficult to remove, try peeling it under running water.

Make sure to slice the eggs in half lengthwise. I use a sharp knife to cut the eggs in half and wipe the knife with a paper towel after each cut to keep the yolk from sticking. Then gently remove the yolks with a small spoon and place them in a bowl. Set the egg whites aside. 

Making the filling

Mash the egg yolks with a fork until they are crumbly and add mayonnaise, yellow mustard, pickle juice or apple cider vinegar, salt, black pepper, and smoked paprika to the bowl. Stir everything together until the filling is smooth and creamy.

To fill the egg whites use a spoon or a piping bag with the yolk mixture. Be sure to fill each egg white evenly. 

Garnishing the deviled eggs

Top the eggs with a sprinkle of smoked paprika, chives and crispy bacon. The flavor on these bad boys are going to be incredible! The chives give a pop of color and the combination of salty bacon and creamy egg yolks is a game changer.

How to Serve Deviled Eggs

If you plan to make this recipe ahead of time, make sure to cover the deviled eggs with plastic wrap and refrigerate them for at least 30 minutes before serving. They are best when they are nice and cold.

Tips to make the best deviled eggs

Cool the eggs: Be sure to cool them in ice water after boiling them. This helps the egg whites to firm up and makes them easier to peel.

Fill the eggs: Use a piping bag to fill the egg whites. This makes the deviled eggs look more polished and professional. Also, use a pastry bag fitted with a star tip to create a more decorative filling. If you don’t have a piping bag fill a sandwich bag with the filling and cut the corner off one end to make a homemade one.

Making ahead: If you want to make your deviled eggs ahead of time no problem. They will taste just as good the next day.

Garnish the eggs: Experiment with different toppings on the deviled eggs for texture and flavor.

Spice it up: For a spicy kick, try adding a few drops of hot sauce to the yolk mixture.

Deviled eggs with bacon are a versatile appetizer that can be served at any occasion. They’re perfect for a potluck, a family gathering, or even at a bbq. They’re also easy make ahead of time so you don’t have to rush day of. Plus, they’re a great way to use up leftover hard-boiled eggs, especially after Easter. Give this recipe a try and see why I love them so much.

Deviled eggs are a great side or appetizer and go great with these recipes. Check them out below!

Alice Springs Chicken

Smoked meatballs subs

Bacon jam burger

Pork belly burnt ends

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