Cheddar cheese, crispy bacon, fresh chives, and a zap of smoked paprika – these bacon deviled eggs are perfect for snacks, apps + lunches!
Looking for more ways to crack an egg? Try one of these: classic deviled eggs or jalapeno deviled eggs.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Near where I live there’s a super sweet lady who raises chickens. Whenever I get a fresh batch of eggs from her, I like to make these bacon deviled eggs. The egg white and yolk filling just have such a satisfying texture, and the creamy blend of flavors is straight-up addicting. I make these for snacks, and sides, and sometimes all on their own for a light lunch. Enjoy! 😋 – Linds x
Bacon Deviled Egg Ingredients
Here’s what you need to make these bacon deviled eggs today!
- The eggs – Check out my tips below for easy hard boiled eggs. If purchasing already cooked eggs, read the ingredient label carefully to ensure eggs are the only ingredient–preservatives will give these easy deviled eggs an odd taste.
- The base – Mayonnaise is a classic, my favorite brand is Primal Kitchen’s paleo avocado oil mayo. I also like to add a bit of tang with dijon mustard, and a dash of complexity with cayenne pepper.
- The extras – bacon, chives, and cheddar are the perfect flavor match.
Substitutes + Tweaks
As I’m sure you know, there are so many ways to make deviled eggs–and they’re all delicious! Here are a few variations I use regularly:
- Not a fan of mayo? Consider substituting it for Greek yogurt or cream cheese. You can also make avocado deviled eggs by using mashed avocado instead.
- Add some heat with – Cayenne pepper only adds very little, so feel free to use more for spicy deviled eggs. You can also mix in some sriracha or hot sauce.
- Your favorite protein – you can easily substitute bacon for your favorite protein–think smoked salmon deviled eggs, shrimp, lump crab, or ham.
- More goodies – This recipe calls for cheddar cheese and chives but you can mix in what you love: relish, pickles or salsa. Or skip them for simple deviled eggs.
How to Make Deviled Eggs With Bacon
Bacon deviled eggs are about as easy as they come. Here’s how to make them:
1. Prep your hardboiled eggs. I do this by bringing water to a boil, adding the eggs, placing a lid on top and turning down the heat, and allowing them to cook for 13 minutes. Then dunk them in an ice bath.
2. Peel and slice eggs in half. Remove the yolks to a large bowl.
3. Make the filling. To the bowl, add the mayonnaise, dijon, cayenne, salt, and stir to combine. Fold in cheddar, bacon, and chives.
4. Spoon filling into each of the egg whites. Decorate the tops with additional chives, crumbled bacon, and cheddar cheese.
How Do You Hard Boil Eggs So They Peel Easily?
There are a few ways to make easy to peel hard boiled eggs. The truth is, it isn’t always easy–if you’re looking for a shortcut and beautiful eggs, buy hard boiled eggs from the store!
- When you add the eggs: The method I follow is to add the eggs to boiling water (most recipes tell you to add the eggs to cold water and bring everything to a boil at the same time). I lower them into the pot with a slotted spoon or a spider skimmer to prevent cracking. The warm water method makes them significantly easier to peel!
- Salt + vinegar? I have read other solutions, such as adding 1 tablespoon of both salt and white vinegar to the water before bringing it to a boil but haven’t personally tried this myself.
How Far Ahead Can You Make Deviled Eggs?
How long do deviled eggs last? If you can’t store them all in your belly (hah), you can store any leftovers in the fridge. They’ll be good in there for a couple of days but they’re best when made fresh.
(Creative) Leftover Ideas:
If you have leftover deviled eggs with bacon that you want to use up, you have options. Here are my favorite ways to use them:
- They store well in the fridge, so enjoy them as is for a snack.
- Chop them up to make a deviled egg salad sandwich with a slice of toast or a lettuce wrap.
- Dice them up (again) and enjoy with crackers, for a bacon egg salad. You can also use them to top a salad or bed of greens.
- Chop again, and mix them in with leftover potatoes, or use them as a topping for a baked potato.
More Egg Recipes You’ll Love
- Crustless Zucchini Quiche
- Avocado Egg Salad
- Crustless Asparagus Quiche
- Souffle Omelette
- Egg Wraps
- Shakshuka
Bacon Deviled Eggs
Print Recipe Pin RecipeIngredients
- 12 Large Eggs
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoon Chives chopped + extra for topping
- 1/4 Cup Bacon cooked + crumbled. about 4 pieces
- 1/4 cup cheddar shredded
Instructions
- Hard boil the eggs. Add enough water to cover eggs by at least 1" in a large pot (don't add eggs yet). Bring water to a boil, then add the eggs, gently placing them in the water with a slotted spoon. Keep the stove at this temp for 30 seconds, then reduce the heat to your stove's lowest setting and place the lid on top. Cook the eggs this way for 13 minutes. While cooking, prepare a large bowl with ice and cold water. Remove eggs from the pot and place them in the ice bath. Allow them to chill for 5 minutes. Peel the eggs. Cut each egg in half lengthwise.
- Make the filling. Carefully remove the yolks from each egg and place them inside a large bowl. Add mayo (1/2 cup), dijon (2 teaspoons), cayenne pepper (1/2 teaspoon), and salt (1/2 teaspoon), and mash the ingredients together with the back of a fork until well combined. Add the chopped chives (2 tablespoons), cooked, and crumbled bacon (1/4 cup). Stir to combine.
- Decorate! Use a spoon to add egg yolk combo to the center of each egg white. Sprinkle the top with shredded cheddar (1/4 cup) and additional chives, and enjoy!
