Smoky bacon and sharp Cheddar cheese take these bacon deviled eggs to a whole new a level of delicious that you need to taste!
Deviled eggs are the backbone of every successful party, BBQ, and potluck, and this easy recipe exceeds every expectation. Double the recipe because they disappear fast!
Bacon Deviled Egg Ingredients
No fancy ingredients are needed to make these bacon deviled eggs; just a handful of fridge and pantry staples.
- large eggs: here’s the secret to perfect hard-boiled eggs with shells that glide off.
- mayonnaise: keep it classic with mayonnaise, or swap it out for sour cream. It has a tangier flavor but the same consistency.
- bacon: cook it crispy and chop it finely.
- shredded Cheddar: or any shredded cheese.
- salt & pepper: just a pinch.
How to Make Bacon Deviled Eggs
Take notes because I’m about to show you how to make the PERFECT deviled eggs, step-by-step:
- Prep the eggs
Slice the boiled eggs in half length-wise and transfer the yolk to a medium bowl. Need another method for making hard-boiled eggs? Try the oven method!
- Make the filling
Add the mayo, bacon, cheese, and a pinch of salt. Mash with a fork until smooth.
Use a piping bag or large spoon to fill the center of each egg white half. Top with additional chopped bacon.
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
Tips for the Best Deviled Eggs
Before you head to the kitchen, here are a few tips to make deviled eggs that look and taste great!
Cook the eggs long enough
For hard-boiled eggs with bright yellow yolks, the eggs will need to sit in hot water for 13 minutes after boiling. Review the full cooking process in my post on perfect hard-boiled eggs.
Give the eggs an ice bath
Place the hot boiled eggs in an ice-water bath. This will “shock” the membrane between the egg white and the eggshell, making the shells much easier to remove.
Once they’re at room temperature, peel the boiled eggs. A common is to refrigerate them with the shells on. This will guarantee not-so-pretty peeled eggs.
Did you know there is more than one way to peel hard-boiled eggs? Watch the video and see if you can guess my favorite method.
How to Make-Ahead Deviled Eggs
Deviled eggs can be made ahead, but they are best eaten within 24 hours. Prepare the recipe from start to finish, place the eggs in an airtight container and refrigerate. Before serving, finish them off with an extra topping of bacon bits.Print
Epic Bacon Deviled Eggs
Smoky bacon and sharp Cheddar cheese take these bacon deviled eggs to a whole new level of delicious!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 deviled eggs 1x
- Category: Sides
- 6 large hard-boiled eggs
- 2 to 2 ½ tablespoons mayonnaise
- 2 strips of bacon, cooked, finely chopped, and divided
- 2 tablespoons shredded sharp cheddar
- Salt & pepper, to taste
- Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
- Mash the yolks with a fork and add mayo, ¾th of the bacon, cheese, salt, and black pepper. Stir to combine the ingredients until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
- Place the deviled eggs onto the plate, top with the remaining chopped bacon, and refrigerate for 1 hour before serving.
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
- Serving Size: 1 egg
- Calories: 74
- Sugar: 0.1 g
- Sodium: 274.8 mg
- Fat: 6.2 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95.1 mg