I love bringing a guaranteed crowd-pleaser to gatherings, and a platter of deviled eggs is always a winner. When I first tried adding crispy bacon to this classic recipe, it changed the game completely! These bacon deviled eggs have the classic, tangy, creamy filling we love, and the salty crunch of bacon making them even more irresistible. If you are making them for Easter, a family get-together, or a picnic, these are hands down the best bacon deviled eggs recipe you'll ever make.
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Looking for other appetizer recipes to serve at your next get-together? Some of our favorites are these Mini Caprese Skewers and Baked Brie with Jam. Not only are these appetizers easy to make, they can be made ahead for a stress-free party!
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Why You'll Love This Deviled Eggs with Bacon Recipe
It's simple, yet there's something special about these perfectly made deviled eggs with bacon. The combination of creamy yolks, a hint of tang from apple cider vinegar, Dijon mustard, and smoky bacon creates an excellent bite-sized appetizer.
- A Crowd Favorite- everyone loves these tasty deviled eggs with bacon, and they are guaranteed to disappear fast.
- Make Ahead-Friendly- prepare the eggs, filling and bacon ahead and store separately until ready to serve.
- Balanced Flavors - The cayenne gives the right amount of spice, and the relish adds a hint of sweetness.
- Best Texture - creamy smooth filling with crunchy bacon bits on top.
Equipment Needed
- Large pot or saucepan
- Mixing bowl
- Fork or whisk
- Piping bag
- Serving platter
Key Ingredients
Eggs - the main event. Large eggs are best for perfectly portioned bites.
Bacon - Crispy, smoky bacon adds incredible flavor and texture.
Mayonnaise - adds creaminess and richness to the filling.
Dijon mustard - adds a touch of tang and depth.
Sweet pickle relish - balances the smoky bacon with a hint of sweetness.
Apple cider vinegar - it brightens the overall flavor.
Cayenne pepper - adds a hint of heat that complements the bacon perfectly.
Paprika and Chives - It adds a pop of color and flavor—the final garnish of the dish.
Step-By-Step Instructions
Bring water to a boil, lower the heat, and add the eggs carefully. Set a timer for 14 minutes, then remove the eggs from the pot and transfer them to an ice bath to stop the cooking process.
Once the eggs are cool enough to handle, tap the eggs on a counter to crack the shell and peel the eggs carefully and pat them dry. I find the shells slip off the easiest when they are still warm.
Slice each peeled egg in half lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork until smooth.
Add mayonnaise, relish, Dijon mustard, cayenne, apple cider vinegar, and season with salt and pepper to taste. Mix until creamy.
Pipe or spoon the yolk mixture into the egg white halves. You can use a Ziplock bag with a hole cut at one end for a easy way to pipe the filling in the eggs. Chill for at least 1 hour before serving for the best flavor.
Right before serving garnish with the crumbled bacon, chopped chives, and a dash of paprika on top.
Make-Ahead
These deviled eggs bacon appetizers can easily be made ahead. Prepare the eggs and filling up to a day in advance, but store the filling separately. Pipe or spoon the mixture into the egg whites right before serving to keep everything fresh and creamy.
Storage
If you make ahead or there are leftover bacon deviled eggs, store them in an airtight container for up to 2 days. The bacon will not be as crispy but they will still taste amazing. Keep them covered to prevent them from absorbing other fridge odors. Avoid freezing, as the texture changes once thawed.
Expert Tips
- Unless you have a tried and true method for hard boiling eggs, try my method for easy peel eggs. The shells come off easily without ripping the egg white!
- Add the bacon right before serving so it stays crispy.
- For even more amazing flavor, try my Candied Bacon Recipe that adds a sweet and spicy addition!
- For perfect presentation pipe the filling mixture into the whites. You can even make your own DIY piping bag with a Ziplock bag.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Bacon Deviled Eggs
Ingredients
- 12 large eggs
- 2 slices bacon, cooked and crumbled
- ⅓ cup mayo
- Dijon mustard
- 1 tablespoon sweet pickle relish
- ⅛ teaspoon cayenne pepper
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
- 1 tablespoon chives, garnish
- paprika, garnish
Instructions
- Boil and peel the eggs. My method for easy peel eggs is to bring a large pot filled half way with water to a boil. Lower the heat slightly and use a large slotted spoon or basket to carefully lower the eggs into the boiling water. Time for 14 minutes and once the timer goes off carefully remove the eggs to an ice bath. Once the eggs are cool enough to handle (not cold) tap the eggs all over on a counter to crack the shell and the shell will slip right off. Rinse the egg and pat dry with a paper towel.
- Slice each eggs in half lengthwise and removed yolks.
- Mash yolks with mayonnaise, Dijon mustard, relish, apple cider vinegar, cayenne, salt, and pepper.
- Pipe or spoon filling into egg whites. If you do not have a piping bag, you can easily make one with a plastic Ziplock bag and cut a small hole at one corner.
- Chill the eggs before garnishing so the bacon stays crispy.
- Garnish with crumbled bacon, chives, and dash of paprika and serve right away.
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