Bacon Deviled Eggs

These bacon deviled eggs are perfect for using up all those dyed Easter eggs, but it’s also a great appetize for holiday parties like on Christmas, New Year’s Eve, baby showers, and game day spreads. They’re the kind of bite-size appetizer that disappears fast on any party platter. They’re also naturally gluten-free, low-carb, keto-friendly and high protein, so they work for most guests without any extra effort.

What Makes These Bacon Deviled Eggs Special

These bacon deviled eggs are all about balance: plenty of real bacon in every bite, a super-creamy yolk mixture, little acidic balance from pickle juice, and fresh chives for a bright pop of flavor. They’re rich and savory without feeling heavy, and they’re the kind of appetizer that goes fast at a party because:

Loaded with bacon in every bite – Not just a sprinkle on top. Crispy bacon is folded right into the yolk mixture and used as a garnish, so you taste that smoky flavor all the way through. (Feel free to add even more bacon if you wish!)

Ultra-creamy (well balanced) yolk filling – The yolks are cooked just right and blended with mayo and Dijon until they’re smooth, silky, and easy to pipe or spoon. No dry, crumbly deviled eggs here. And the pickle juice provides a lovely balance to the creamy filling.

Fresh chives instead of harsh onion – Chives give a mild, onion bite that complements the bacon without overpowering the eggs or making the filling too sharp.

Tested hard-boiled egg method – The eggs are cooked using a simple, repeatable method so the whites stay tender, the yolks don’t turn gray, and the shells peel off much more easily (and I have a tip for that below!)

Key Ingredients and Substitutions

Before you start boiling eggs, here’s a quick look at what each ingredient does in these Bacon Deviled Eggs:

• Eggs – use large eggs but if you want, you can use extra large eggs just increase the cooking time slightly.
• Mayonnaise – Adds richness and that classic deviled egg creaminess. Use a mayo you really like the taste of and you can use olive oil or avocado oil ones.
• Dijon mustard – Grey Poupon mustard gives a little tang and depth without overpowering the eggs. I don’t recommend using yellow mustard!
• Pickle juice – this will add a perfect pop of acidity and salty brine to balance out the creamy deviled egg filling. Substitute caper pickling juice or a splash of apple cider vinegar if needed.
• Crispy bacon – you can cook the bacon slices in the oven until crispy of chop it up raw into small pieces and cook on stove-top until all fat is rendered.
• Fresh chives – beautiful mild onion and herby flavor to balance out creamy and salty. Substitute green onions if needed, just finely dice them.
• Paprika (optional) – For that classic deviled egg look and a touch of smokiness if you use smoked paprika.

How To Cook Hard Boiled Eggs Right

After testing lots of methods over the years, this is the one I rely on for perfectly cooked, easy-to-peel eggs every time. You start the eggs in cold water, bring them just up to a boil, then let them sit covered off the heat before shocking them in an ice bath. It’s simple and gives you tender whites and bright yellow yolks without that gray ring.

Here’s exactly how I do it:

• Arrange the eggs: Place the eggs in a single layer in the bottom of a medium saucepan. Don’t stack them on top of each other or they’re more likely to crack. Don’t drop the egg in either!
• Cover with cold water: Add enough cold water to cover the eggs by about 1 inch. Starting in cold water helps prevent sudden temperature shock and cracked shells.
• Bring to a boil: Set the pan over medium-high heat. Let the water come up to a steady boil (you’ll see big bubbles breaking the surface around the eggs).
• Turn off the heat and cover: As soon as the water reaches a full boil, turn off the heat, put a lid on the pan, and leave it on the burner.
• Let the eggs sit, covered, in the hot water: About 10 minutes for a slightly softer yolk. About 12–13 minutes for fully set yolks that still stay tender
• Prepare an ice bath: While the eggs sit, fill a large bowl with cold water and plenty of ice.
• Shock the eggs in ice water: When the time is up, use a spoon or tongs to transfer the eggs straight into the ice bath. Let them sit at least 10-15 minutes, until completely cool.
• Dry and chill or peel: Once cooled, you can gently dry the eggs and refrigerate them (unpeeled) until you’re ready to make deviled eggs, or peel them right away and move on to filling.

Lyuba’s Tried and True Tips for Easy-Peel Eggs:

• Start with cold water and bring it up gradually, rather than dropping cold eggs into boiling water.
• Set a timer so you don’t overcook the yolks.
• Don’t skip the ice bath, it helps stop the cooking and loosens the shell from the egg, so peeling is much easier.
• Gently tap the cooled eggs on the counter to crack the shall all over the egg! I even use a palm of my hand to gently roll the egg on the counter after it cracked to ensure fine cracked shell all over the egg. This will ensure an even and simple peel off the egg!

HOW TO MAKE DEVILED EGGS

Expert Tip: Tap the eggs gently on the top, bottom, and sides, then roll them on the counter to crack the shell all over before peeling. This helps the shell release in larger pieces so your whites stay smooth and intact, which makes the finished deviled eggs look extra neat and smooth.

Peel the eggs: Gently tap each egg on the counter on the top, bottom, and around the sides, then roll it under your palm to crack the shell all over. Start peeling from the wider end (where the air pocket is) and work your way around, taking care not to tear the whites.

Slice and separate: Use a sharp knife to slice each egg in half lengthwise. Pop the yolks out into a medium mixing bowl and place the egg white “cups” on a platter or deviled egg tray.

Mash the yolks: Use a fork to mash the yolks until they’re very fine with no chunks. This step makes all the difference in getting that extra creamy, no-dry filling.

Mix the filling: Add the mayo, Dijon mustard, pickle juice, a pinch of salt and pepper, and most of the crispy bacon and chives (save a little for topping). Stir everything together until the filling is smooth, creamy, and slightly thick (note: it should hold soft peaks on the spoon and not look runny).

Taste and adjust: Give the filling a quick taste and adjust the seasoning with a little more salt, pepper, or mustard if needed.

Fill the egg whites: Spoon the filling into each egg white, or transfer it to a piping bag (or zip-top bag with the corner snipped) and pipe generous swirls into the centers. You want each egg half nicely mounded, not flat. TIP: to make it pretty, you can add a piping tip to the bag!

Garnish: Finish with the remaining bacon and chives over the top so you see that color and texture on every egg. If you like, add a tiny sprinkle of paprika for extra color.

Tips For Perfect Bacon Deviled Eggs

A few small details make the difference between “pretty good” deviled eggs and the ones that are always the first to go:

• Perfectly cooked hard boiled eggs: follow tips above for some amazing hard boiled eggs!
• Cook 1–2 extra eggs: It’s totally normal for one or two eggs to crack or tear while peeling. Having extras means you still end up with a full platter.
• Mash yolks really finely: Take an extra minute to mash the yolks until there are no visible lumps. Or you can use a mesh sifter or a potato ricer. This is the secret to that extra creamy, no-dry filling.
• Go small with the bacon pieces: Chop the bacon fairly fine so it mixes smoothly into the filling and doesn’t clog your piping bag. Save a little of the crispier pieces for sprinkling on top.
• Pipe for a “fancy but easy” look: If you want them to look special with almost no effort, spoon the filling into a piping bag (or zip-top bag) and pipe it into the whites. You can even add a tip to the piping bag.
• Chill before serving: Let the filled eggs chill for at least 30 minutes so the flavors meld and the filling firms up slightly. They’ll taste better and hold their shape on the platter.

Make Ahead Instructions For Deviled Eggs

Deviled eggs are one of the best make-ahead appetizers, especially when you’re cooking for a crowd. The key is to keep the whites and filling separate until closer to serving time so they stay fresh and don’t dry out.

• 1-2 days before serving: Cook the eggs. Cool them completely in an ice bath. Dry and store the unpeeled eggs in the fridge.
• Up to 1 day before serving: Peel the eggs and slice them in half. Arrange the egg white “cups” in a single layer in a container, cover tightly, and refrigerate. Prepare the yolk filling and transfer the filling to a piping bag or zip-top bag, press out the air, (close air-tight) and refrigerate separately.
• Day of serving: Pipe or spoon the filling into the egg whites. Garnish with extra bacon and chives. Keep in an air-tight container (or two), chilled in the refrigerator, until guests arrive.

Food safety tip: Try not to leave deviled eggs at room temperature for more than about 2 hours. For longer parties, nestle the serving platter on top of a tray of ice so they stay nice and cold.

How To Store Leftover Deviled Eggs

If you somehow have any left, here’s how to keep them fresh and safe:

• Refrigerate quickly: Place deviled eggs in a single layer in a shallow container, cover tightly with a lid or plastic wrap, and refrigerate as soon as you can.
• Use within 2 days: For the best flavor and texture, enjoy leftovers within 1-2 days. After that, the filling can start to dry out and the eggs won’t taste as fresh.
• Watch the clock at room temp: do not leave deviled eggs out for more than about 2 hours. If you’re serving them at a long party, nestle the platter over a tray of ice so they stay cold.

Frequently Asked Questions

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More Recipes To Try

If you’re planning a whole appetizer spread, these bacon deviled eggs pair perfectly with a few more crowd-pleasers. Try my creamy crab dip with crackers or crostini, fresh and fun guacamole cups for something a little lighter, and a classic cheddar ranch cheese ball that everyone always hovers around. You can also add in some bacon-wrapped little smokies or spinach artichoke dip to round out the table and make sure there’s a bite for everyone.