Go Back

Bacon Deviled Eggs

Bacon deviled eggs with a creamy yolk filling and crisp bacon shards for crunch. Hard-cooked eggs are chilled, peeled, halved, then piped and topped for a neat, high-contrast presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs and bacon
  • 12 large eggs Use standard large eggs for consistent filling.
  • 8 bacon slices Cook until crisp for crumbs and upright shards.
Deviled filling
  • 0.5 cup mayonnaise Helps keep the yolk filling creamy enough to pipe.
  • 1 tsp Dijon mustard Adds tang and smooth heat.
  • 1 tsp apple cider vinegar Brightens the filling.
  • 0.25 tsp smoked paprika For a mild smoky color and flavor.
  • 0.12 tsp black pepper Freshly ground if possible.
  • 1 fresh chives Garnish at the end.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove it from heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve lengthwise.
Cook bacon and make the filling
  1. Cook the bacon until crisp, then transfer to crumble-ready. Finely crumble 4 slices and break the remaining bacon into 24 shards.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and the crumbled bacon. Mix until smooth and thick enough to hold its shape.
Assemble and garnish
  1. Pipe the filling into the egg whites. Stand a bacon shard in each egg and sprinkle with fresh chives.

Notes

Pro tip: for clean piping and a tidy look, let the boiled eggs cool fully in the ice bath before peeling, then pipe immediately after halving. Refrigerate in a covered container for up to 3 days; for best texture, don’t freeze.