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Home » Recipes » Appetizers

Bacon Deviled Eggs

Modified: Mar 6, 2025 · Published: Jan 30, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 881 words. · About 5 minutes to read this article.

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Bacon Deviled Eggs by The Toasty Kitchen
Bacon Deviled Eggs by The Toasty Kitchen

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.

Deviled egg topped with crumbled bacon on a white plate.

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

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make bacon deviled eggs
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients laid out on a counter top.
  • 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

Mixing a deviled egg filling and piping onto hard boiled eggs.
  1. Slice hard boiled eggs in half and separate yolks into a food processor. Add remaining filling ingredients and pulse until smooth.
  2. Add half of the bacon pieces and pulse a few times until just combined.
  3. Transfer mixture to a piping bag and pipe into eggs.
  4. 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

A white plate filled with deviled eggs.
Can I make these ahead for a party?

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.

How long can I leave deviled eggs out at a party?

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.

How do you remove the shells of hard boiled eggs?

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.

Recommended

  • White bowl filled with egg salad.
    Bacon Deviled Egg Salad
  • Deviled eggs topped with green onions.
    Cajun Deviled Eggs
  • BLT dip on a bagel chip.
    BLT Dip
  • 27 Easy Side Dishes For A Barbecue

📖 Recipe

Deviled egg topped with crumbled bacon on a white plate.
Pin Print Rate
5 from 4 reviews

Bacon Deviled Eggs

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.
Prep Time20 minutes minutes
Total Time20 minutes minutes
Servings: 12 deviled eggs
Calories: 98kcal
Author: Heather

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
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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

  • Deviled Egg Storage & Serving Tray
  • Cuisinart 9-Cup Food Processor
  • Measuring Spoons
  • Pyrex Glass Mixing Bowls

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.

Nutrition Estimate

Calories: 98kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 108mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 157IU | Calcium: 13mg | Iron: 1mg
Course: Appetizer
Cuisine: American

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    Garlic Bread Dip
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    Brownie Batter Dip
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    5 from 4 votes (3 ratings without comment)

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  1. Dorothy Rodriguez

    June 28, 2024 at 4:49 pm

    Great

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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