Bacon Deviled Eggs

Deviled egg topped with crumbled bacon on a white plate.

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 Time 20

Total Time 20

Servings deviled eggs

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

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.

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