Deviled Eggs with Bacon is a fun, delicious twist on deviled eggs that everyone will love. These are so easy!
Adding bacon to deviled eggs is a great and easy way to jazz them up that you will love so much. These are such a fun and delicious appetizer that will disappear immediately.
How to Make Deviled Eggs with Bacon
Here is a brief overview of how this bacon deviled eggs recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Hard Boil the Eggs
You can make hard-boiled eggs in the Instant Pot or on the stovetop. For the stovetop method, place the eggs in a saucepan and cover with water. Bring the water to a boil, then turn off the heat and let them sit for 10 minutes before putting them in an ice bath for 5 minutes.
Remove the Egg Yolks
Cut the hard-boiled eggs in half. Remove the yellow egg yolk from the eggs and place them in a bowl.
Make the Filling
Use a hand mixer to combine the egg yolks, mayo, and seasonings until smooth. Put the yolk mixture into a piping bag or a plastic bag with the tip cut off. Pipe it into the egg white halves. Top with diced crispy bacon and fresh chives.
Tips and Tricks
- Use fresh eggs: The tissue in the egg that keeps the yolk centered weakens over time, so using fresh eggs works best for deviled eggs.
- Center the yolks: Store the eggs on their sides for 24 hours to help center the yolks.
- Using pickle juice: A splash of pickle juice adds the best bright, tangy flavor to deviled eggs. If you don’t have pickle juice, you can substitute 1/2 teaspoon of vinegar.
- Make bacon in the oven: Making bacon in the oven is a great hands off way to make it while you are working on the eggs. You can also make air fryer bacon.
- Making ahead: These deviled eggs can be stored in a single layer in an airtight container in the refrigerator for up to two days in advance. Wait to add the diced bacon and chives until you are ready to serve.
Storing Leftovers
Keep the hard-boiled eggs in an airtight container in the refrigerator for up to three days. Toss any eggs that look or smell off. Discard any deviled eggs that sit out at room temperature for more than two hours. Always use your best discretion with leftovers.
If you make this Deviled Eggs with Bacon recipe or any of my other recipes, I’d love to hear what you think! Leave a comment letting me know how you enjoyed it.
Bacon Deviled Eggs
Ingredients
- 6 eggs see note
- 1/4 cup mayonnaise (I used light)
- 1 teaspoon dill pickle juice our optional secret ingredient
- 1 teaspoon mustard
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1/8 teaspoon pepper
- 4 slices bacon cooked, and diced
- fresh chives optional
- paprika optional
Instructions
- To hard-boil the eggs, place the eggs in a single layer in a pan that has a lid. Add enough water so the eggs are covered with an inch of water.6 eggs
- Uncovered, bring the water to a roaring boil. Once it reaches a raging boil, turn off the heat and cover the pot. Let it sit for 10 minutes. Towards the end of the 10 minutes, fill a bowl with ice and cold water.
- At the end of the 10 minutes, transfer the eggs from the pot to the ice water. Let sit for 5 minutes.
- Peel the hard-boiled eggs. (Or if making them in advance, place unpeeled hard-boiled eggs in an airtight container in the refrigerator for up to 48 hours.) Cut the hard-boiled eggs in half.
- Put all of the yolks in a bowl. Mix in the mayonnaise, pickle juice, mustard, pepper, and salt until fully smooth. This can be done with a hand mixer using only one beater or a spoon.1/4 cup mayonnaise, 1 teaspoon dill pickle juice, 1 teaspoon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper
- Put the mixture into a piping bag fitted with a star tip. (Or a plastic bag with the tip cut off.) Pipe it into the egg white halves. Top with bacon and fresh chives.fresh chives, 4 slices bacon
Notes
- Use fresh eggs because the tissue in the egg that keeps the yolk centered weakens over time.
- Store the eggs on their sides for 24 hours to help center the yolks.
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