The best-deviled egg recipe is one that uses bacon. These are simple to make with a few common ingredients from your kitchen, including hard-boiled eggs, mayonnaise, pickle relish, Dijon mustard, salt, and pepper, and on top, of course, some chives and bacon pieces. These are always a party favorite!
Many delectable recipes, like my egg salad, avocado egg salad, or cobb salad, call for perfectly boiled eggs. I kind of have an obsession with eggs.
But a big plate of traditional deviled eggs never fails to serve as the ideal party snack. With one mouthful, it boasts a creamy filling and delicious, rich flavors. Moreover, bacon does indeed improve everything, particularly when combined with eggs and chives. Do you still have your focus? I concurred. Let's start now.
HOW DO YOU MAKE DEVILED EGGS WITH BACON?
It's actually fairly simple. The basic steps are as follows:
- Water should be heated up in a pot. Set a timer for 14 minutes, and turn the heat back up to high after gently stirring the eggs in.
- When the eggs are boiling, set up an ice-water bath. After 14 minutes of cooking, place them in the bath.
- Peel the eggs, cut them in half, and then divide the egg whites into a plate and the yolks into a bowl after they have cooled.
- With the remaining filling ingredients—mayonnaise, mustard, pickle relish, salt, and pepper—mash and mix the yolk.
- Fry the bacon until it is crisp and brown. I often pan-fry since only two pieces are required. Once finished, break up the bacon into pieces.
- Fill the egg whites with the filling, and then top with lots of bacon and chives. Don't be afraid to use that bacon!
CAN YOU MAKE DEVILED EGGS IN ADVANCE?
Absolutely! Even better, begin by starting the egg-boiling process up to a week beforehand. Just put them in the fridge until you’re ready to start creating the filling.
Start preparing when you have two days left before serving your deviled eggs. Cut the eggs in half, then separate the whites from the yolks. Place the egg whites in your serving dish in your refrigerator after carefully wrapping them in plastic wrap.
Absolutely! Start the egg-boiling procedure up to a week in advance for the best results. Simply place them in the refrigerator until you're prepared to begin making the filling.
When you have two days until you serve your deviled eggs, start prepping. After halving the eggs, separate the whites from the yolks. Carefully cover the egg whites in plastic wrap and place them in your serving dish in the refrigerator.
BACON-DEVILED EGGS VARIATIONS
You may always modify this recipe even though it is absolutely tasty as written (if I do say so myself).
- Vinegar: If you've ever made my traditional recipe for deviled eggs, you'll know that I used vinegar in place of pickle relish. You may choose between the two delectable methods.
- Cheese: It seems obvious to use cheese when bacon and chives are included. The filling tastes great with a small sprinkle of strong cheddar, gruyere, or goat cheese.
- Spice: You could always add paprika, tabasco, or sriracha spicy sauce if you're in the mood for a bit of additional heat.
Just make sure to add lots of bacon, no matter what. Because the bacon is so delicious in this dish, your guests will keep returning for seconds and thirds. But keep in mind: no light dustings here; huge pieces of bacon.
BACON DEVILED EGGS – DEVILED EGGS WITH BACON
- 6 hard boiled eggs, cooled and peeled
- 3 tablespoon mayonnaise
- 1 tablespoon pickle relish
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- 2 slices bacon, cooked and crumbled
- 1 tablespoon chives, finely diced
- Slice the hard boiled eggs in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, pickle relish, mustard, salt and pepper. Stir everything together until it's creamy.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
- Garnish with a generous amount of bacon bits and top with a sprinkle of chives.
- You can watch my classic deviled eggs recipe video for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
- I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.