I love Bacon Deviled Eggs that always spark curiosity, with halved hard boiled eggs topped by a creamy mix of mayonnaise, Dijon mustard and a surprising sweet pickle relish bite, studded with crisp bacon, chives and a dusting of smoked paprika. Guests always ask for the recipe.

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I swear these Deviled Eggs With Bacon always vanish. I use 12 large eggs, hard boiled and peeled, creamy 1/2 cup mayonnaise and sharp 2 tablespoons Dijon mustard, and 6 slices bacon, cooked crisp and crumbled.

There’s a surprising filling twist that gives amazing taste and texture, no joke. Folks call them Bacon Deviled Eggs, Best Deviled Eggs, or tag them Deviled Eggs Recipe Easy and even Oprah’s Deviled Eggs in my comments.

They look simple but something about them makes people come back for more. I still cant explain why theyre addictive but youll get it at the first bite.

Why I Like this Recipe

– i love how creamy and a little tangy it is, it just hits the spot every time
– the crunchy bits give such a nice contrast to the soft parts, keeps every bite interesting
– i can make them ahead and they actually taste better after a bit in the fridge so party prep is way easier
– they’re always a crowd pleaser, people ask for the recipe and i feel like a kitchen rockstar

Ingredients

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Eggs give protein, vitamin D, and richness; creamy filling base, not sweet.
Bacon adds smoky salty crunch and fat, so tasty but high in sodium.
Mayonnaise makes it rich and smooth, mostly fat, adds calories not fiber.
Dijon gives tangy sharp flavor, low calories, a little bite and zip.
Sweet relish adds sweet tang and crunch, some sugar, lots of flavor.
Chives add fresh oniony brightness, low calorie, small vitamins and color.
Smoked paprika brings warm smoky color and mild heat, no real nutrition.
Sour cream adds tangy creaminess, less mayo feel, adds calories and richness.

Ingredient Quantities

12 large eggs, hard boiled and peeled

6 slices bacon, cooked crisp and crumbled

1/2 cup mayonnaise (use full fat for best flavor)

2 tablespoons Dijon mustard

2 tablespoons sweet pickle relish or finely chopped dill pickles

1 teaspoon white vinegar or apple cider vinegar

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons finely chopped fresh chives or green onions

1 teaspoon smoked paprika for garnish or regular paprika if you dont have smoked

Optional: 1 tablespoon sour cream or plain Greek yogurt for extra creaminess

How to Make this

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1. Put 12 large eggs in a single layer in a pot and cover with cold water by about 1 inch; bring to a boil, cover, turn off heat and let sit 10 to 12 minutes, then transfer to an ice bath to cool — this makes them way easier to peel.

2. While eggs cool, cook 6 slices bacon until very crisp (skillet or oven), drain on paper towels and crumble; save about 2 tablespoons for garnish and use the rest in the filling.

3. Peel the eggs and slice each in half lengthwise; gently pop out yolks into a medium bowl and set whites on a tray.

4. Mash yolks with a fork or press through a fine sieve for extra smoothness, then add 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons sweet pickle relish or finely chopped dill pickles, 1 teaspoon white or apple cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

5. Stir in 2 tablespoons finely chopped fresh chives or green onions and the crumbled bacon you saved for the filling; if you want extra creaminess add the optional 1 tablespoon sour cream or plain Greek yogurt.

6. Taste the filling and adjust seasoning with more salt, pepper or a splash more vinegar if it needs a little brightness — dont be shy to tweak.

7. Spoon or pipe the yolk mixture back into the egg whites using a piping bag or a zip top bag with a corner snipped off for a neat look.

8. Sprinkle each stuffed egg with 1 teaspoon smoked paprika for garnish (or regular paprika if you dont have smoked), and top with the reserved crumbled bacon and extra chives.

9. Chill at least 30 minutes to let flavors meld; keep covered in the fridge and eat within 2 days for best texture and flavor.

Equipment Needed

1. Large pot with lid, big enough for 12 eggs in a single layer (for boiling)
2. Medium and large bowls (one for the ice bath, one to mash the yolks)
3. Slotted spoon or tongs (to lift eggs from hot water)
4. Skillet or rimmed baking sheet (to cook bacon very crisp)
5. Baking sheet or tray lined with paper towels (to hold peeled whites and drain bacon)
6. Fork or fine mesh sieve (fork is fine, sieve gives extra smooth filling)
7. Measuring cups and spoons (1/2 cup mayo, teaspoons, tablespoons etc)
8. Piping bag or heavy zip top bag with a corner snipped (for neat filling)
9. Knife and cutting board (for chopping chives and pickles)

FAQ

Q: How do I hard boil the eggs so the yolks arent chalky or green? A: Start eggs in cold water, bring to a gentle boil, cover and turn off heat. Let sit 10 to 12 minutes then transfer to an ice bath for at least 5 minutes. Dont overcook and shock them quick, that prevents the green ring.

Q: Can I make these ahead of time? A: Yes. You can make the yolk filling and the whites a day ahead. Store separately in airtight containers. Assemble up to 24 hours before serving but add the bacon and paprika right before so they stay crisp and fresh.

Q: Whats the best way to get a silky smooth filling and a pretty look? A: Mash the yolks well with a fork or use a small mixer, add mayo a little at a time until silky. Transfer to a piping bag or a zip top bag with the corner snipped for neat dollops. Chill briefly to firm up if it feels too soft.

Q: Can I freeze deviled eggs or the filling? A: Dont freeze the assembled eggs, the texture gets weird. The yolk mixture can be frozen but it may separate and become grainy, so its not recommended unless youre ok with a texture change.

Q: What easy swaps work if I dont want mayo or dont have Dijon? A: You can use full fat Greek yogurt or sour cream for part or all of the mayo, but flavor will be tangier. Yellow mustard works instead of Dijon, and chopped dill pickles can replace sweet relish. Taste and adjust salt and vinegar.

Q: How do I keep the bacon crisp and not soggy on top? A: Cook bacon extra crisp on a sheet pan in a hot oven like 400 F, drain on paper towels, crumble and store separately. Add the crumbles right before serving. If it softens, a quick 3 to 5 minute reheat in a hot oven will crisp it back up.

Deviled Eggs With Bacon Recipe Substitutions and Variations

Bacon: try prosciutto or pancetta crisped and crumbled for the same salty, porky punch; smoked salmon gives a silky, smoky twist; or for vegetarian try tempeh bacon or coconut “bacon” crisped till crunchy. Use about the same volume as the recipe called for.
Mayonnaise: swap with full fat Greek yogurt (use equal amounts), mashed avocado for a richer, greener filling, or a good vegan mayo if you want egg-free. You might add a splash of olive oil if it feels too thick.
Dijon mustard: whole grain or spicy brown mustard work fine in equal measure; if you want more bite use 1/2 teaspoon prepared horseradish plus 1 teaspoon yellow mustard. Adjust to taste.
Smoked paprika: if you don’t have it use regular paprika plus a tiny pinch of cumin or a small dusting of chipotle powder for smokiness; a drop of liquid smoke or a pinch of smoked salt also does the trick. Start small and taste.

Pro Tips

– Use slightly older eggs if you can, they peel way easier than super fresh ones, and if peeling still fights you, steam them or add a little baking soda to the cooking water, you’ll save time and not ruin the whites.

– For ultra smooth filling press the yolks through a fine sieve or blitz them briefly in a food processor, then pipe the mix back with a zip top bag with a corner snipped off for a clean look, or just spoon it if you like a more rustic style.

– Keep most of the bacon mixed in and reserve about a tablespoon or two for garnish, that way you get crunchy bits on top and smoky flavor inside, plus the texture contrast makes the whole thing better.

– If making ahead, store whites and filling separately when possible so the whites dont get soggy, chill the filled eggs at least a little before serving so flavors settle, and eat within 48 hours for best taste and safety.