Classic Deviled Eggs Recipe with Bacon

What’s So Great About These Deviled Eggs With Bacon

• Quick and easy. You can make perfect deviled eggs in 30 minutes or less! They’re also easy to prep ahead of time, saving time on the day.
• Keep it classic. There’s something so delicious and satisfying about a classic, perfect deviled egg. The tangy flavors, the creaminess of the filling. It’s the best! Plus, there’s the option to garnish your eggs any way you’d like.
• Or, make them your own. Here, I add crispy, crumbled bacon and dill. But there are so many different ways to customize a deviled egg. Make them spicy, add different herbs, or skip the mix-ins altogether and enjoy them as-is.

Ingredients You’ll Need to Make This Recipe

Because this was my maiden voyage with deviled eggs, I stuck with classic ingredients. Scroll to the printable recipe card for the full list with recipe details.

• Egg – I recommend large eggs as they’ll have more filling.
• Mayonnaise – Mayo makes the filling creamy. If you’d like, you can substitute it, see below.
• Mustard – This can be yellow mustard, Dijon, or hot brown mustard for a little kick.
• Paprika – Sweet or smoked paprika adds flavor and a pop of color. You could replace it with another seasoning, like Cajun spice, garlic powder, or onion powder.
• Vinegar or Relish – This is an optional acidic ingredient that can add a hint of tanginess to the filling.
• Garnishes – For this recipe, I cook a quick batch of bacon and mix in freshly chopped dill and chives. Feel free to swap the fresh herbs with dried if it’s out of season (in this case, you’ll need about 3x the amount of dried herbs as fresh).

What Can I Use Instead of Mayo?

If you’d prefer to make the filling without mayo, good substitutes are hummus, sour cream, Greek yogurt, or even mashed avocado. Keep in mind that the flavors will vary with whichever fill-in you choose.

How to Make Deviled Eggs

The step-by-step overview below gives an idea of what to expect. You’re going to be amazed at how easy these are to make!

1. Hard-boil the eggs. Fill a large saucepan with 12 eggs. Just barely cover them with cold water and bring the pot to a boil. Let the eggs boil for 14 minutes, and then immediately transfer the eggs to an ice bath. Wait 10 minutes, then peel.
2. Prepare the yolk mixture. Gently slice the eggs in half. Scoop the egg yolks into a small bowl, and add the mayonnaise, mustard, fresh dill, and salt. Using a fork, mash the mixture until it’s smooth. Lastly, fold half the bacon crumbles into the filling and set that aside for now.
3. Assemble. Now, pipe or spoon the yolk mixture into the open cavity of each egg white half.
4. Serve. Arrange the deviled eggs on a serving tray and garnish with the remaining crumbled bacon, chives, and a dash of smoked paprika. Enjoy!

3 Quick Tips for the Best Deviled Eggs

• Get a smooth filling. For a super-smooth deviled egg filling, grate the hard-boiled egg yolks over the small holes of a box grater. You could also pass the yolks through a sieve. Afterward, whip the filling with a hand mixer for an even smoother texture.
• Season the egg whites. For a perfect finish, sprinkle the egg whites with Maldon salt or another flaky finishing salt.
• Use a piping bag. To make filling your deviled eggs quick and easy, add the yolk filling to a Ziploc bag, snip off the corner, and pipe it into the egg whites. You could also use a piping bag with an open star or French star piping tip for a “fancier” presentation.

Frequently Asked Questions

Ready to Serve? Try These Ideas

Deviled eggs are one of my favorite party appetizers. Whether it’s Easter, Christmas, or Thanksgiving, there’s always a spot on the table! Serve them with finger foods like tomato bruschetta and goat cheese crostini in the warmer months. In the fall or during football season, pair deviled eggs with game day snacks like chicken wings, creamy spinach artichoke dip, and crab stuffed mushrooms.

How to Store

Any leftover assembled deviled eggs can be kept in an airtight container in the fridge for a day or two. The filling will get watery and soupy with time, though, so enjoy them sooner rather than later.

More Easy Appetizer Recipes

• Baked Brie with Fig Jam
• Prosciutto Wrapped Asparagus
• Mediterranean 7 Layer Dip
• Spiced Candied Nuts
• Bacon Wrapped Tenderloin Bites