Bacon deviled eggs are a crowd-favorite appetizer for your next party. These deviled eggs have just a pinch of cayenne pepper for a hint of warmth and are topped with plenty of crumbled bacon.
Recipe summary
Flavor: Tangy, salty, savory, rich.
Simple ingredients. Egg yolks are mixed with mayonnaise, dijon mustard, cayenne pepper, pickle juice, and bacon for a complex, savory flavor.
Great for: Parties, barbecues, birthdays, and picnics.
Similar to: Cajun Deviled Eggs and Bacon Deviled Egg Salad
You may also like: BLT Dip and Bacon Jalapeño Poppers
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Ingredients and substitutions
- Eggs - You'll need six large eggs for this recipe. Want to make more deviled eggs for a big party? This recipe is easy to double or triple.
- Mayonnaise - The base of the filling.
- Dijon mustard - Adds a little tang to the filling. Can be substituted with yellow mustard if needed.
- Dill pickle juice - Can be substituted with lemon juice.
- Cayenne pepper - The small amount of cayenne pepper adds a bit of warmth. Your deviled eggs won't taste hot or spicy. If you're concerned about adding too much heat, cayenne pepper can be substituted with black pepper instead.
- Heavy cream - Makes the filling extra rich and creamy. If you don't have heavy cream on hand, it can be omitted without ruining the recipe.
- Bacon - Fresh cooked and crumbled bacon or bacon bits work in this recipe.
How to make bacon deviled eggs
- Slice hard boiled eggs in half and separate yolks into a food processor. Add remaining filling ingredients and pulse until smooth.
- Add half of the bacon pieces and pulse a few times until just combined.
- Transfer mixture to a piping bag and pipe into eggs.
- Top with remaining bacon and refrigerate until ready to serve.
Tips and tricks
How to make smooth filling - A food processor is my secret to making a smooth deviled egg filling. I use my mini-prep food processor because it's the perfect size for a batch of deviled eggs.
Pipe your filling - Use a piping bag to fill your deviled eggs for less mess. If you don't have piping bags, simply use a plastic sandwich bag with the tip cut off.
Add bacon just before serving - Add the bacon topping just before serving to ensure it stays nice and crispy.
Storage
Deviled eggs will keep for 3 to 4 days in the refrigerator. They can sit out at room temperature for a maximum of two hours before they need to be refrigerated again.
Frequently asked questions
Yes, deviled eggs are easy to make ahead of time. Prepare your eggs a maximum of two days ahead for the best quality for guests. Add the crumbled bacon the day of serving so that it's nice and crispy.
If not serving your deviled eggs immediately, they need to be stored in a sealed container and transferred immediately to the refrigerator.
Keep in mind that your eggs have a limited shelf life outside the refrigerator. Deviled eggs can sit out at room temperature for a maximum of two hours before they need to be refrigerated again or discarded.
Everyone has a different trick for removing shells from hard boiled eggs. I suggest trying things until you find something that works well for you.
- Use less-fresh eggs. Buy grocery store eggs week or two early if you can.
- After boiling, drain the eggs and give each egg a gentle crack to allow water to seep in.
- Fill the pot up with cold ice water and allow the eggs to set for about ten minutes before draining.
- Gently roll each egg on the countertop to crack the shell all over before peeling off.
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📖 Recipe
Bacon Deviled Eggs
Ingredients
- 6 hard boiled eggs, peeled
- ¼ cup mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon pickle juice
- ⅛ teaspoon cayenne pepper
- 3 slices bacon, cooked and crumbled
Instructions
- 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.
Equipment Recommendations
Notes
- Storage: Deviled eggs will keep for 3 to 4 days in the refrigerator. They can sit out for up to two hours before leftovers must be refrigerated or discarded.
- Make ahead: Deviled eggs can be made a day or two ahead and stored in the refrigerator until ready to serve.
- Cayenne pepper: For milder flavor, substitute with black pepper.
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