Bacon Deviled Eggs are a crowd-favorite appetizer and finger food for your next party. These deviled eggs have just a pinch of cayenne pepper for flavor, and are topped with plenty of crumbled bacon.
Deviled eggs are a staple appetizer for parties, barbecues, birthdays, and picnics. They’re always the first to go – as long as you have a flavorful recipe, like these bacon deviled eggs.
Bacon makes everything better, am I right? Crumbled bacon is added to the filling and crumbled on top, making sure every bite is filled with bacon flavor.
Secret ingredients? A splash of heavy cream makes the filling extra creamy and rich. I like to use pickle juice to add a hint of flavor, as well as a pinch of cayenne pepper. Don’t worry, these deviled eggs aren’t hot or spicy – the cayenne pepper adds a just hint of warmth and an extra layer of flavor.
Ingredients for bacon deviled eggs
First, you’ll need to boil and peel your eggs. For tips, see my section below detailing how I peel my eggs!
For this recipe, you’ll need hard boiled eggs, mayonnaise, dijon mustard, cayenne pepper, dill pickle juice, heavy cream, and crumbled bacon.
If you’re worried about the cayenne pepper adding too much heat, you can substitute with black pepper instead. By adding just a small amount like I did in this recipe, the cayenne pepper adds a layer of warmth and flavor, without an “in your face” heat.
Dill pickle juice can be substituted with lemon juice instead.
If you don’t have heavy cream on hand, this can be omitted without ruining the recipe. This addition makes the filling extra rich and creamy, so I do recommend it!
Making your deviled egg filling
I have a secret for making smooth and creamy deviled egg filling – a food processor! I use my mini-prep food processor, which is an absolute workhorse in my kitchen.
Not only do I use it for my deviled eggs, but I use it to grind up ingredients (nuts, freeze-dried fruits) for baking, and for making pie crusts.
To make your filling, first you’ll need to slice each egg in half, then remove the yolk. Place your yolks in the food processor along with the mayonnaise, mustard, cayenne pepper, pickle juice, and heavy cream.
Blend until desired consistency is reached. Last, add half of your bacon and either stir into your filling, or pulse your food processor for another second to fold them in.
I like to use a piping bag to fill my deviled eggs with less mess. Keep in mind that if you add bacon to your filling, you won’t be able to use a fancy piping tip (the bacon will clog up the tip). If you’d like to use a decorating tip, omit bacon from your filling and use it as a topping only.
Fill each egg evenly with your filling, then top with your remaining crumbled bacon. Your eggs are ready to serve! These can be made ahead of time, but remember that your bacon will soften as the eggs sit.
Don’t forget – deviled eggs need to be refrigerated until they are ready to serve! Pop your plate into the refrigerator until the party begins.
Tips for boiling and peeling eggs
Do you have a hard time boiling your eggs to make the perfect hard boiled egg? Maybe your shells never come off just right. It took me years to find a method that worked well, so I understand the struggle!
I’ve done a lot of reading on boiling and peeling eggs for deviled eggs, and there are so many different methods. Here is a great article that breaks down several methods for you – How to Peel Hard-Boiled Eggs. At the end of the day, try different methods and figure out what works best for you.
What works for me? If I can, I try to buy my eggs a week early – older eggs seem to peel easier for me. After boiling my eggs, I soak them in an ice bath until they’re nice and cold. Then, I roll the eggs gently on my counter top, cracking the entire surface of the shell. 90% of the time, this makes the shell extremely easy to peel off without harming the egg.
What works best for you? Share your tips in the comments below!
Bacon Deviled Eggs
- 6 hard boiled eggs peeled
- 1/4 cup mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon pickle juice
- 1/8 teaspoon cayenne pepper
- 3 slices bacon cooked and crumbled
- Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
- In a food processor, add egg yolks, mayonnaise, heavy cream, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
- Add half of crumbled bacon and stir to incorporate. Pipe filling evenly between eggs and top with remaining crumbled bacon.
- Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.
- Deviled eggs can be made up to two days ahead. I recommend piping the filling into your eggs the same day as being served. Bacon will lose its crispiness the longer it sits in the filling.
- Deviled eggs need to be refrigerated to remain safe to eat. Deviled eggs can sit out for up to two hours before needing additional refrigeration.
- Heavy cream can be omitted from the recipe if desired.
- Cayenne pepper can be substituted with black pepper.
More appetizer recipes
- BLT Dip
- Bacon Wrapped Jalapeño Poppers
- Honey Mustard Bacon Wrapped Chicken Bites
- Jalapeño Popper Dip
- Crock Pot Buffalo Chicken Dip