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Double this recipe for bacon deviled eggs, because they will disappear fast!
Deviled Eggs with Bacon
Classic deviled eggs are the backbone of every successful party, BBQ, and potluck. This easy recipe gives deviled eggs an upgrade by adding bacon and cheese to exceed any expectation.
Ingredients
You’ll need large eggs to make perfect hard-boiled eggs, mayonnaise (or sour cream for a tangier flavor), cooked bacon, shredded Cheddar (or any shredded cheese), salt, and pepper.
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. Or try the oven method to make hard-boiled eggs! - Make the filling
Add the mayo, bacon, cheese, and a pinch of salt. Mash with a fork until smooth. - Stuff
Use a piping bag or a large spoon to fill the center of each egg white half. Top with additional chopped bacon. - Serve
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
More Deviled Egg Variations include angel eggs, guacamole deviled eggs, loaded deviled eggs, tuna deviled eggs, and avocado deviled eggs.
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 by letting them 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. This will "shock" the membrane between the egg white and the eggshell, making the shells much easier to remove.
Peel immediately once they’re at room temperature. A common mistake 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.
Epic Bacon Deviled Eggs
Ingredients
- 12 large hard-boiled eggs
- 4 to 5 tablespoons mayonnaise
- 4 strips of bacon, cooked, finely chopped, and divided
- 4 tablespoons shredded sharp cheddar
- Salt & pepper, to taste
Instructions
- 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.
Notes
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
Taylor says
I made these bacon deviled eggs for my birthday and everyone loved them! Soooo delicious!