Bacon Devilled Eggs Recipe
These easy Bacon Deviled Eggs are a delicious twist on the classic recipe. Featuring hard boiled eggs stuffed with a creamy mixture of egg yolks with plenty of crumbled bacon, sharp cheddar cheese, and chives, these devilled bacon eggs are perfect for parties, cookouts, and potlucks, or just because!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Food Processor or Mixing Bowl (for making deviled egg mixture)
- 1 Piping Bag (or Resealable bag) (for stuffing the hard boiled eggs)
Ingredients
- 12 Large Hard Boiled 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!)
- To Taste 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
- Optional Garnishes: Smoked Paprika and Toasted Panko Breadcrumbs
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 the yolks are finely chopped. Then add in the mayonnaise, mustard, and vinegar. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cover the food processor and process again until the mixture is very smooth.
- Add the bacon, cheese, + chive: Add the bacon and cheddar to the food processor. Cover and pulse until just combined. Add the chives to the bowl. Cover and pulse until just combined again.
- 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, chives, and toasted panko, if using. Sprinkle the tops of the deviled eggs generously with smoked paprika. Serve immediately 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!
- For Standing Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom (large end) of the egg, so it will stand upright. Slice off the top 1/3rd of the egg (from the small end).
- For Traditional Deviled Eggs: Use a sharp paring knife to cut eggs in half lengthwise.
- Recipe Yields: 12 "standing up" deviled eggs or 24 "traditional" deviled eggs
Nutrition
Calories: 75kcal Carbohydrates: 1g Protein: 4g Fat: 5g Saturated Fat: 1g Cholesterol: 97mg Sodium: 95mg Potassium: 40mg Vitamin A: 150IU Vitamin C: 0.1mg Calcium: 23mg Iron: 0.4mg