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 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. (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.
• Fresh chives instead of harsh onion – Chives give a mild, onion bite that complements the bacon.
• Tested hard boiled eggs method – The eggs are cooked using a simple, 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 by a minute or two.
• Mayonnaise – 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. 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

After testing lots of methods over the years, this is the one I rely on for perfectly cooked, easy-to-peel eggs every time. It’s simple and gives you tender whites and bright yellow yolks without that gray ring.

Here’s exactly how I do it:

• Bring to a boil: Set the pot over medium-high heat. Let the water come up to a steady boil (you’ll see big bubbles breaking the surface around the eggs).
• Add the eggs: Gently add the eggs in a single layer in the bottom of a medium saucepan with a slotted spoon. Don’t stack them on top of each other or they’re more likely to crack. Don’t drop the egg in either!
• Cook: Lower the heat to a little below medium, cover with a lid (make sure a steam can escape) and let it gently boil for 12 minutes.
• Prepare an ice bath: While the eggs are cooking, fill a large bowl with cold water and plenty of ice.
• When time is up, drain the hot water.
• Shock the eggs in ice water: use a spoon or tongs to transfer the eggs straight into the ice bath. Let them sit a few minutes, until cooled.
• Peel or refrigerate: Once cooled, you can gently dry the eggs and refrigerate them (unpeeled) or peel them right away and move on to filling.

Lyuba’s Tried and True Easy Peel Eggs Method

• Gently tap the cooled eggs on the counter to crack the shall all over the egg.
• Then use a palm of your hand to gently roll the egg on the counter after it cracked to ensure fine cracked shell all over the egg. This will loosen the shell and ensure an even and simple peel off the egg!
• When starting to peel the egg, make sure to grab the clear-white thin membrane with the shell and peel them together to it all comes off nice and easy.

How To Make Deviled Eggs

Slice and separate: Cut the eggs in half lengthwise with a sharp knife. Gently pop the yolks into a bowl, be careful not to break the whites, and arrange the egg white halves on a tray.

Mash the yolks: Mash until very fine and fluffy, with no lumps, which is a key for a smooth, creamy (not gritty) filling.

Make the filling: Add mayo, Dijon, pickle juice, salt, pepper, and most of the crispy bacon and chives (save some for topping). Stir until thick, creamy, and smooth. The filling mixture should hold soft peaks and not be runny.

Taste and adjust: Give it a quick taste and tweak with more salt, pepper, or mustard as needed.

Fill the eggs: Spoon or pipe the filling into the egg whites, mounding it generously. For a prettier look, use a piping bag (or zip-top bag).

Garnish: Sprinkle with the remaining bacon and chives for color and crunch. Add a light dusting of paprika if you like.

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:

• 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.

• You can hard boil the eggs about 5 days ahead of time and store them in an airtight container in the refrigerator.
• Up to 2 days before, you can prepare the filling and store the egg whites and the filling separately, in air-tight containers.
• 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.
• Watch the clock at room temp: do not leave deviled eggs out for more than about 2 hours.

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.