These Bacon Deviled Eggs are a delicious twist on the classic recipe! Jazzed up with plenty of crumbled bacon, sharp cheddar and delicate chives, these eggs are totally irresistible and always a crowd favorite!
This is the ultimate deviled egg recipe everyone will ask for! Continue to read on to learn how to easily make them with just a few kitchen staples and a secret ingredient! Plus, my tips and tricks for the best stuffed eggs ever! Don’t forget to serve your eggs along with these other party favorites: Crab Dip, Marinated Mushrooms, The Best Fish Ceviche and Salt and Vinegar Chicken Wings!
Update: This post was originally published in March 2015. I made updates to the post below to include more information about this bacon deviled eggs recipe! Plus, I’ve added step-by-step photos and a recipe video to show you exactly how to make the best stuffed eggs with bacon!
Hi, friends! With the spring season officially underway and Easter right around the corner, I figured now is the time to share a classic appetizer with you that is always in style!
This is my tried-and-true, classic-with-a-bacon-twist deviled egg recipe that is always a crowd pleaser! Whether you serve these bacon deviled eggs at your next spring soirée, dinner party, or simply call a platter full of them dinner, these rich, creamy morsels of heaven are sure to become a recipe you make over and over again!
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Cheddar Bacon Deviled Eggs
If you like bacon, egg and cheese breakfast sandwiches, you are going to fall head-over-heels in love with these pop-able deviled eggs!
These eggs are bursting with a creamy, dreamy filling that’s overflowing with sharp cheddar cheese, salty bacon and fresh, delicate chives. They are irresistibly delicious and highly addictive! These deviled eggs with bacon are always the first thing to disappear at parties and you won’t be able to resist popping them into your mouth like candy!
Aside from their delicious taste, they’re also incredibly easy to make, plus they can be prepared days in advance! And, they are totally customizable! Feel free to swap out the mayonnaise for lighter Greek yogurt, add jalapeños if you like things spicy or toss in some pickle relish for a Southern twist!
Pro-tip: For a modern twist that yields truly irresistibly creamy deviled eggs – use a food processor! Not only does the food processor do all the work for you, it also makes the egg yolk filling light, airy and ultra creamy! But, don’t worry if you do not own a food processor. You can absolutely use a potato masher or fork to combine the ingredients!
Why you will love this recipe
- The best texture – these deviled eggs are rich, airy and ultra-creamy!
- So much flavor – the filling is overflowing with salty bacon, sharp cheddar and delicate chives!
- Easy – the food processor does all the hard work!
- Fast – this deviled egg recipe only takes 15 minutes to throw together!
- Perfect for every occasion – from breakfast and brunch to easy dinners or Easter entertaining!
What are deviled eggs?
Deviled eggs are hard boiled eggs that have been removed from their shell, cut in half and stuffed with a paste made from the yolks mixed with other ingredients and seasonings, such as mayonnaise, mustard and paprika.
Also referred to as devilled eggs, salad eggs, stuffed eggs or dressed eggs, deviled eggs are traditionally served cold as an appetizer.
Bacon deviled eggs are simply traditional deviled eggs with cooked, crumbled bacon added to the filling mixture.
Where did they get their name?
While the root of deviled eggs can be traced all the way back to ancient Rome, the name “devil” can be traced back to Great Britain in reference to dishes that included hot ingredients. In the 1800s, ‘deviling’ became a verb to describe the culinary process of making food spicy and references the metaphorical association between the heat of spicy food and the heat of eternal fire of the netherworld.
Ingredients in bacon deviled eggs?
This creamy deviled eggs recipe only requires a few kitchen staples along with a few easy to find ingredients – bacon, cheddar and chives!
- Hard-boiled Eggs: I like to use large or extra-large eggs and hard-boil them myself (see the tips below for cooking eggs). However, if you want to save time you can use a package of peeled, and ready-to-eat hard-boiled eggs.
- Mayonnaise: Mayonnaise helps make the yolk filling creamy – be sure to use full-fat for the richest taste and texture.
- Mustard: A touch of honey mustard adds a smooth, slightly sweet complexity to the yolk filling. Feel free to add more or less mustard depending upon your personal preference!
- Vinegar: White vinegar is the secret ingredient to epic deviled eggs! The hint of acidity makes the yolk filling surprisingly light and moist!
- Seasonings: Kosher salt and freshly-cracked black pepper enhance all the flavors!
- Bacon: You can use any cut of bacon you love! I prefer to use center-cut bacon which contains less fat than regular bacon as it’s taken from the middle of the pork belly, close to the bone and away from a less-fatty section. It also has the fatty ends cut off, hence the name – center-cut.
- Cheddar: Cheddar cheese adds a sharp pungent flavor. You can use any type of cheddar you love – from mild or extra-sharp to white or regional-style Vermont.
- Chives: Fresh chives add the perfect touch of delicate onion flavor that can’t be beat!
- Paprika: A lightly sprinkling of smoked paprika perfectly enhances the bold bacon flavor!
Variations
Want to make some changes or additions to this bacon deviled egg recipe? Wonderful! Get creative in the kitchen and create creamy, pop-able eggs you and your family will devour! Below are a few ideas to get you started!
- Mayonnaise substitute: Not a fan of mayo? Try swapping in Greek yogurt or Miracle Whip!
- Vinegar substitute: A touch of acidity is necessary if you want the best deviled eggs. However, if you find you are out of white vinegar, you can use apple cider vinegar or fresh lemon juice instead!
- Cheddar substitute: No cheddar cheese on hand? Smoked gouda is a delicious substitute! Or, try switching it up all together with a soft cheese, such as goat or feta!
- Pickles: Put a southern touch on your eggs by adding a bit of pickle relish!
- Jalapeños: Bring the heat by adding some fresh or pickled jalapeños!
- Avocado: Add some healthy omega-3’s by replacing some or all of the mayonnaise with avocado!
- Seasonings: My all time favorite seasoning to use in these eggs is “everything but the bagel” spice!
How to cook eggs for deviled eggs?
My go-to for preparing perfect hard-boiled eggs is either the steaming method or the basic stove-top method – with a couple modifications! Both are super easy and produce perfect boiled eggs that are easy to peel!
Steaming method for boiling eggs
Steaming cooks eggs more gently than the stove-top method. Not only do the eggs cook evenly, they are also at less risk of cracking. This gentle method produces easy-to-peel “hard-boiled” eggs with tender whites.
How to steam eggs:
- Bring water to boil: Add one-inch of water to a large pot with a steamer insert. Bring water to a boil over high heat.
- Add eggs and steam: Add the raw eggs to the steamer basket. Cover and cook for 12 minutes.
- Ice bath: Remove the eggs from the steamer basket and transfer them to a large bowl filled with ice water. Allow the eggs to cool slightly.
- For easy peeling: Peel the eggs when they are just cool enough to handle and every-so- slightly warm to the touch.
Stove-top method for boiling eggs
Using the stove to boil eggs is super easy, fast and there’s no fancy equipment required. However, there are two important ingredients for easy-to-peel success – salt and vinegar!
Adding salt to your water increases the temperature of the water which helps the whites cook faster and prevents overcooking the yolk. The salt also permeates the egg shells, which helps slightly with peeling. Adding vinegar to your water will soften the shells, which makes them easier to peel!
How to boil eggs on the stove:
- Cover eggs with water: Place raw eggs to a medium saucepan and add enough water to cover the eggs by one-inch.
- Season the water with one tablespoon of each, white vinegar and kosher salt.
- Boil: Bring the water to a boil over medium heat.
- Cover and remove from heat: Cover the pan and immediately remove it from the heat. Allow the eggs to sit for 12 minutes (for large eggs).
- Drain and ice bath: Drain and immediately rinse the eggs with colder water to stop the cooking process. Transfer the eggs to a large bowl filled with ice water and allow to cool slightly.
- For easy peeling: Peel the eggs when they are just cool enough to handle and still every-so-slightly warm to the touch!
How to make hard-boiled eggs on the stove step-by-step photos:
Tips for easily peeling hard-boiled eggs
For beautiful bacon deviled eggs, you want to egg whites to be smooth and blemish-free! Follow these easy tips and tricks that make eggs easier to peel!
- Use older (store-bought) eggs: Generally, older eggs are the easiest to peel. This is because the pH level of the whites rise as the eggs age, which makes the whites adhere less strongly to the shell.
- Use an ice bath: Chilling eggs immediately after cooking ensures that they turn out perfectly shaped, without any air-space indentations in sight!
- Chill until just cool to touch: Chill the eggs in an ice water bath until they are just cool enough to handle. Warm eggs release from their shell much easier than cold eggs!
- Roll to crack: Gently tap and roll the egg around on the counter to crack the shell all the way around. Then, place the cracked eggs back in the ice water bath for a minute. This allows the water to seep under the shell, which will make the egg much easier to peel!
- Peel under running water: Place the eggs under gently running water for easy-to-peel eggs every single time!
How to make deviled eggs with bacon?
Making bacon deviled eggs is so simple and fool-proof! This recipe is straightforward and totally customizable so feel free to add your favorite mix-ins or seasonings!
- Cook and cool eggs: Cook raw eggs using your favorite method – I recommend steaming or stove-top boiling them. (See instructions and tips above!)
- Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Pulse until finely chopped. Add in the mayonnaise, mustard and vinegar. Season with ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth.
- Add the bacon + cheese + chive: Add in the bacon and cheddar. Pulse to combine. Add the chives. Pulse again until just combined.
- Pipe the eggs: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off. Pipe the mixture into the egg whites, filling them generously.
- Garnish & Serve: Top the eggs with extra bacon and chives. Sprinkle generously with smoked paprika. Serve and enjoy!
How to make bacon stuffed eggs step by step photos:
Tips for serving bacon deviled eggs
How many eggs per person?
Hosting a party or entertaining friends and family? These bacon deviled eggs are the perfect appetizer for serving a crowd!
When entertaining, the precise number of deviled eggs per person will greatly depend upon a few different factors, such as the appetite of your guests, as well as how many other appetizers you are serving. With that said, you can typically plan on about 2-3 bacon stuffed eggs per person.
Below is an easy guideline to help you determine how many eggs per person you will need when feeding a crowd.
- 6 people: 12 to 18 eggs
- 8 people: 16 to 24 eggs
- 10 people: 20 to 30 eggs
- 12 people: 24 to 36 eggs
- 14 people: 28 to 42 eggs
What to serve with deviled eggs?
While people typically associate deviled eggs with party platters and appetizers before dinner; however, they are actually incredibly versatile! From brunches to picnics, potlucks, school gatherings and more, these eggs are perfect for any occasion! Below are a few of my family’s favorite pairing options for deviled eggs!
Serving deviled eggs for brunch
Deviled eggs aren’t just good as an afternoon snack or before dinner appetizer, they also make a delicious addition to any breakfast or brunch spread!
- Pancakes: No Sunday morning is complete without fluffy pancakes!
- Waffles: Same goes for crisp, tender waffles!
- English Muffins: Bonus points if you make your own!
- Biscuits: Biscuits and deviled eggs are the fancy Southern dynamic duo you never knew you needed! Smash the eggs and serve them on top of the biscuits for extra deliciousness!
- Fresh Fruit: Your favorite seasonal fresh fruit helps keep things refreshing and light!
- Coffee Cake: Moist coffee cake is the perfect sweet treat every great brunch spread needs!
- Breakfast Meats: Anything from bacon or Canadian bacon to leftover holiday ham or crispy prosciutto!
- Smoked Salmon: Delicate salmon is a great alternative to breakfast meats if you are looking for a healthier option!
- Eggs Benedict: If you are feeling fancy, eggs benny is the way to go!
- Omelette: Because eggs on eggs.
- Potatoes: Are you even living if you don’t include some type of breakfast potatoes in your spread!?
Appetizers
If you are looking to serve small bites buffet-style at your next party, you can’t go wrong with pairing deviled eggs with any of the small but mighty bite-size appetizers below!
- Crudité: A colorful platter of your favorite seasonal raw vegetables and dip is healthy, elegant and a cinch to throw together!
- Charcuterie plate: Accent your vegetable platter with a decadent meat and cheese board!
- Crostini: Fancy toast is easy and always a hit with a crowd!
- Chips and Salsa: Fresh salsa and salty chips is an easy appetizer that everyone loves!
- Guacamole: Everyone always flocks to the guac!
- Hummus: Love dip, but want to keep things healthy? Hummus is the choice for you!
- Shrimp: Plump, perfectly poached shrimp with cocktail sauce or remoulade is one of my go-to recipes for a good reason!
- Mini Peppers: Sweet peppers bursting with creamy cheese is one of my favorite starters!
- Stuffed Mushrooms: Low-carb mushrooms are hearty and a fun pairing option for eggs!
- Tea Sandwiches: Classy yet easy to prepare!
Picnic sides to pair with deviled eggs
Deviled eggs are a classic addition to any picnic! Below are our all-time favorite picnic side dishes to pair with eggs!
- Coleslaw: A rainbow of colorful, fresh vegetables makes a spectacular side!
- Cucumber Salad: Refreshing cucumber salad adds a delicious crunchy texture to your spread!
- Macaroni Salad: A tangy macaroni salad always fits the bill!
- Pasta Salad: Smooth, creamy pasta salad is a classic!
- Potato Salad: It’s not a picnic unless you have potato salad!
- Broccoli Salad: Crisp, crunch and fresh, broccoli salad is always a crowd favorite!
- Corn: Bright, juicy corn on the cob is a must! We love it straight from the grill!
Dinner
Although eggs are typically associated with parties, they also make a quick and easy addition to any family dinner!
- Soup: Depending on the season, you can pair eggs with anything from lighter summer soups, such as gazpacho, to heavier soups, such as corn chowder!
- Salad: A crisp mix of your favorite salad greens and light vinaigrette pairs perfectly with creamy eggs!
- Meatloaf: A Southern meal of meatloaf and eggs is always a winner!
- Pulled Pork: One of my favorite easy dinners – slow cooker pork and deviled eggs!
- BBQ Chicken: A southern dinner pairing at its finest!
- Ham: Is there anything more classic than deviled eggs and an Easter ham? I think not.
- Hot Dogs: Bonus points if you chop up your bacon stuffed eggs and use them as a garnish for your hot dog.
- Burgers: Ditch the fries and try pairing creamy eggs with your burger!
- Crab Cakes: Creamy stuffed eggs perfectly complement tender, rich crab cakes!
- Macaroni and Cheese: Double the creamy, double the fun!
- Salmon: Keep things elegant yet easy with a simple roast salmon!
Can I make deviled eggs in advance?
This bacon deviled eggs recipe is the perfect make-ahead snack or appetizer! There are a few different ways you can prepare them in advance, depending upon how long you would like to keep them.
- One week ahead: You can boil your eggs up to a week in advance! Store the eggs in a large resealable bag in the refrigerator until you are ready to make the filling.
- Three days in advance: Halve the eggs and separate the yolks from the whites. Prepare the creamy bacon filling mixture. Place the egg white on your serving dish and cover the dish tightly with plastic wrap. Transfer the filling to an airtight container. Store each separately in the refrigerator until ready to assemble and serve.
- One day in advance: Prepare the deviled eggs, but hold off on garnishing them until just before serving. Cover the eggs and refrigerate until serving.
Tips for storing deviled eggs with bacon
Food safety is important when it comes to food storage! Follow the simple tips below for properly storing your eggs!
How to store deviled eggs?
Store bacon deviled eggs in an airtight container in the refrigerator. Properly stored, eggs will keep for up to 3 days.
Can I freeze deviled eggs?
Technically hard-boiled eggs and deviled eggs can be frozen, however they won’t taste good! When frozen and thawed, egg whites release water causing them to become tough and rubbery. And, the creamy yolk mixture will separate upon freezing due to the mayonnaise.
However, plain egg yolks freeze exceptionally well. If you would like to boil the eggs and freeze the yolks by themselves, you can certainly do that! Make sure you store the yolks in a freezer-safe airtight bag or storage container.
What to do with leftover deviled eggs?
I never seem to have any leftovers, but if you do, don’t let them go to waste! Below are a few delicious ways to transform leftover bacon deviled eggs into brand new recipes!
- Egg Salad: The most obvious way to use up any leftovers – chop them up and transform them into egg salad!
- Dip: Toss your deviled eggs into a food processor and turn them into a dip! You may need to add more mayonnaise depending upon your personal taste. Serve the dip with plenty of chips, crackers or raw vegetables for dipping!
- Crostini: Transform those leftovers into a brand new appetizer! Chop up the eggs and spoon them onto crackers or thin slices of crusty baguette!
- Macaroni Salad: Dice the leftover eggs and cook up your favorite small pasta, such as macaroni or cavatappi or gemelli. Toss the two together and voila – easy macaroni salad!
- Eggs Benedict: Chop up your leftover eggs and use them as a substitute for the poached egg in classic eggs Benedict!
If you like bacon and you like deviled eggs, you are going to absolutely LOVE these Cheddar Bacon Deviled Eggs!
Cheers – to devilishly delicious eggs!
XOXO
Cheyanne
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Looking for more deviled egg recipes?
If you love these bacon eggs, try one of these delicious recipes next!
The best Bacon Deviled Egg recipe👇
Cheddar Bacon Deviled Eggs Recipe
Equipment
- Food Processor or Mixing Bowl
- Piping Bag (or Resealable bag)
Ingredients
- 12 Large Hardboiled Eggs – peeled & cut in half
- 1/2 Cup Mayonnaise - or more to taste
- 1 TBS Honey Mustard
- 3/4 tsp White Wine Vinegar (Don't skip this - it's the secret to the best deviled eggs!)
- Kosher Salt & Ground Black Pepper
- 4 Slices Bacon – cooked and crumbled, plus more for garnish (about 1/3 cup)
- 1/4 Cup Sharp Cheddar Cheese – finely grated, plus more for garnish
- 2 TBS Chives – thinly sliced, plus more for garnish
- Smoked Paprika - for garnish
Instructions
- Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Pulse until finely chopped. Add in the mayonnaise, mustard and vinegar. Season with ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth.
- Add the bacon + cheese + chive: Add in the bacon and cheddar. Pulse to combine. Add the chives. Pulse again until just combined.
- Pipe the eggs: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off. Pipe the mixture into the egg whites, filling them generously.
- Garnish & Serve: Top the eggs with extra bacon and chives. Sprinkle generously with smoked paprika. Serve and enjoy!
Video
Notes
- Vinegar: Don’t skip the vinegar! The touch of acidity is the secret to light, flavorful deviled eggs!
- Extra bacon flavor: For super creamy deviled eggs with an extra kick of bacon flavor, reserve bacon drippings from cooking bacon and add 1-2 tsp drippings to the deviled eggs with the mayonnaise! Or, if you want super creamy deviled eggs without adding bacon fat, add a tablespoon of unsalted butter (at room temperature!) with the mayonnaise!
- Add 1’’ of water to a large pot with a steamer insert. Bring water to a boil over high heat.
- Add the eggs to the steamer basket. Cover and cook for 12 minutes.
- Remove eggs and add them to an ice water bath (bowl filled with ice water). Allow eggs to sit in ice water for at least 15-20 minutes before peeling.
- Peel eggs and place eggs in refrigerator for 30 minutes before cutting for a cleaner cut!
Nutrition
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I love some good deviled eggs, but i haven’t made any forever! Thank you for a delicious reminder. With the addition of bacon and cheese, they’re absolutely wonderful! And what are you suggesting – 2-3 eggs per person? I will have 7 to 12, thank you very much! Lol
I just made a batch of deviled eggs last week Chey! Tom and I both really enjoy them and yours looks totally delicious. Perfect with the bacon and chives. Love all the additional updates too!
What a way to amp up deviled eggs! These beauties look completely addictive, Cheyanne! Definitely going to try them this spring.
How the heck did I miss this the first time around?? We LOVE deviled eggs. I don’t just save making them for Easter either. We enjoy them all year long. They’re always such a treat and I just love the flavor combination of these Chey! Can’t wait to try your recipe!
I do love good deviled eggs (Which ain’t overloaded with mayo and which taste and look elegant. Obviously, you’ve nailed everything), but the thing is that I only remember about it in spring and particularly around Easter. I won’t lie – you’re a good reminder, too. It’s like: oh Chey has posted a new recipe for deviled eggs. That must be Easter approaching. Delicious creation from 2015 with beautiful photos. And I still need to try a strata from your recipes 🙂
So very glad you reposted these, Cheyanne – these are GLORIOUS! Cheddar + bacon + eggs = my fav food groups!!! 😉
Hoping this week and weekend are wonderful for ya! xo
I feel your pain! I’ve committed some major blunders when preparing something for my blog, and I’m only a fake blonde. haha These look lovely though, so a success in my book. I love the “standing up” deviled eggs, so clever.
Tammy- If someone said they had not committed a kitchen blunder at least once in their life, I would have to seriously question their integrity. lol… We are all human and make mistakes. Those mishaps make for a good story, as long as no one seriously injured themselves! Fake blonde, real blonde… I think we all have a little blonde in us, regardless of natural hair color 🙂 Thank you so much for the kind words (as always). Cheers to a wonderful day, my friend!
I’ve never made devilled eggs before. These would be perfect for Easter!
Thalia- Wow, I can’t believe you have never made deviled eggs before. All of your creations are so beautiful, I can only imagine how gorgeous YOU could make deviled eggs look! Bet they would win a contest! I am making these again for Easter, per my mothers request. lol. If you try them, I do hope you enjoy these deviled eggs as much as my family and I do. Cheers, pretty lady!
They look fabulous! I have never seen this idea of “standing up” deviled eggs (perhaps just haven’t noticed). Love this “crumbs mishap’ too. In my book, these kitchen stories liven up any food blog. There are no impeccable folks in the kitchen (okay probably I am the exception) – so why not have (and share with) some lovely and hilarious memories?!
Ben, as a blonde I have had my fair share of kitchen mishaps… especially before I attended (and graduated from) culinary school. I agree with you, as long as no one was seriously injured, kitchen stories are fun to tell and read about. On a side note, you probably have not heard of “standing up” deviled eggs, because you are too busy with donuts!! Cheers, buddy!
Moreover, these stories increase the credibility of a blogger in my eyes – I would rather believe a person having a few lovely stories and honestly talking about them than a “perfect” one. Cheyanne, not being a blonde, I’ve got a number of these stories.One of the most hilarious (or pathetic?) was the situation when I confused black sesame seeds with black quinoa (first time ever I bought both of them and wasn’t familiar). So, I had been cooking the sesame seeds for a while being excited about its awesome nutty flavor (I even could distinguish the flavor of sesame!) when finally figured out that something was wrong 🙂
Ben, I could not agree more. No one is perfect, and if someone tries to sell the fact that they are, I probably would have to question everything they say. lol. Love the story of your black sesame seeds… thats hillarious! Did you miss the writting on the package? Or was it void of any writting? Or maybe written in another language? Either way, I am glad you finally figured it out! Cheers, buddy!!
Love your picture and recipe. It looks so pretty and delicious! Thanks for sharing. 🙂
Amber, thank you so very much for the kind words and stopping by my blog! Hope you have a great week and a fabulous Easter! Cheers!!
It’s okay that you forgot the crumbs, as long as you didn’t forget the bacon. Forgetting bacon would be totally unforgivable. You have retained your position on the pedestal. 🙂 BTW, I’m making these for Easter dinner but I’m undecided on whether or not to share them.
Karrie, you ALWAYS have me cracking up. You are so right, forgetting the bacon would be unacceptable (and unforgivable). The only way I would have forgot the oink-oink is of Boy ate it all. I’m honored to be included in your Easter dinner… and a little nervous! lol. Hope yall love these as much as I do. And do share any notes! Cheers, pretty lady! *hugs*
Looks so creamy and comforting!! Love eggs and these look delicious..
XOXO
Thanks, Gaila! The secret really is using the food processor for the filling… makes the deviled eggs over the top creamy and delicious 🙂 Cheers girlie girl! XOXO