Go Back

Bacon Deviled Eggs

Bacon deviled eggs with creamy yolk filling and crispy bacon shards. Hard-boiled eggs are boiled, chilled, halved, filled, and topped for a classic appetizer snack with a crisp garnish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Bacon
  • 8 slices bacon
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.125 tsp black pepper
Garnish
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes for set yolks.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise so the yolks are ready to mash.
Cook bacon and crumble it
  1. Cook the bacon until crisp, then transfer to drain. Finely crumble 4 slices and break the rest into 24 shards for standing on top.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper. Mix in the crumbled bacon until smooth and evenly speckled.
Assemble and garnish
  1. Pipe the filling into the egg whites. This gives clean ridges and holds the texture.
  2. Stand a bacon shard in each egg and sprinkle with fresh chives. Serve immediately or chill briefly to keep the bacon shards crisp.

Notes

For the cleanest filling, mash the yolks thoroughly and mix until no dry bits remain. Store assembled deviled eggs in an airtight container in the refrigerator up to 2 days; for best crunch, add the bacon shards and chives right before serving. Freezing is not recommended due to texture changes. For a lighter option, use Greek yogurt for part of the mayonnaise (up to half) to keep it creamy while cutting calories.