Bacon deviled eggs are the best deviled eggs recipe ever. These easy deviled eggs are made with kitchen staples: hardboiled eggs, mayonnaise, mustard, bacon and seasonings.
Bacon Deviled Eggs
One of my favorite egg recipes is deviled eggs. They are creamy and have an amazing rich flavor in every bite, plus they are super easy to make. Growing up I made deviled eggs with my aunt and grandmother all the time. It was pretty much expected that if we were having a get together then we would be making deviled eggs.
As if deviled eggs were not rich enough I figure why not throw some bacon into the mix! Everyone knows that bacon is awesome and you can add bacon to just about anything.
I love the crunchy texture that is added to the creamy egg yolk when you take a bite. If you love bacon this is the perfect recipe to add to your “must add bacon to list”.
These bacon deviled eggs are so easy to make and they make a great appetizer to any party or as a tasty lunch, snack or side dish!
How to Hard-boil Eggs
Perfectly boiled eggs are super easy to make! Not only are they perfect for making these bacon deviled eggs, but they are also perfect for making classic deviled eggs.
All you have to do is place the eggs in a large saucepan, add water to cover by an inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes then drain the water.
After draining the water, transfer the eggs to a bowl of ice water and let cool completely.
There are so many amazing recipes that use hardboiled eggs, be sure to check them out too!
Can I make Deviled Eggs in advanced?
Yes you sure can! I like to hardboil a bunch of eggs all at once and then I can easily and quickly make deviled eggs with the hardboiled eggs I already have in the fridge. You can hard boil eggs up to a week in advanced and use them as needed.
If you are wanting to prep deviled eggs ahead of time, cut the eggs in half and make the filling. Then store the deviled egg filling mixture in an airtight container. Put the egg whites on a serving tray or plate and carefully tightly wrap them with plastic wrap and store them in the fridge.
When it is time to make them, all you have to do is remove the plastic wrap from the eggs and put the filling in. The filling will keep for 2 days in the fridge.
How long do deviled eggs last?
Once the filling has been made it will keep fresh in the fridge for 2 days. If you make the filling ahead of time, you have 2 days from the day you made the filling.
Low Carb Deviled Eggs
Eggs are naturally low carb, so is mustard, mayo and bacon. These easy bacon deviled eggs are perfect for the keto diet or a low carb diet.
Bacon Deviled Eggs Ingredients
- eggs
- bacon
- mayonnaise
- mustard
- scallions, chopped
- salt
- pepper
How to Make Bacon Deviled Eggs
Place eggs in a large saucepan, add water to cover by an inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes than drain the water.
Transfer eggs to a bowl of ice water and let cool completely.
Halve the eggs lengthwise and remove yolks.
Cook the bacon until crispy. Slice one piece of bacon into 24 slices.
Mash the egg yolks together with the mayonnaise and mustard.
Chop the remainder of the bacon. Add the bacon and chopped scallions in to the bowl. Season with salt and pepper.
Place into a medium resealable freezer bag and cut off a 1/2 inch from one of the corners.
Pipe the yolk mixture into the egg whites.
Top them off with thinly sliced scallions and reserved bacon.
Looking for more easy recipes? Check these out!
Bacon Deviled Eggs
Ingredients
- 12 eggs
- 3 slices bacon
- 1/2 cup mayonnaise
- 2 teaspoon mustard
- 1 tablespoon scallions chopped
- salt to taste.
- pepper
Instructions
- Place eggs in a large saucepan, add water to cover by an inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes than drain the water.
- Transfer eggs to a bowl of ice water and let cool completely.
- Halve the eggs lengthwise and remove yolks. Cook the bacon until crispy. Slice one piece of bacon into 24 slices.
- Chop the remainder of the bacon up and add it to the egg yolks.
- Mash the egg yolks together with the mayonnaise, mustard, and chopped scallions in a medium bowl. Season with salt and pepper.
- Place into a medium resealable freezer bag and cut off a 1/2 inch from one of the corners. Pipe the yolk mixture into the egg whites.
- Top them off with thinly sliced scallions and reserved bacon.
Nutrition
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Mary Lou says
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