Bacon Deviled Eggs Recipe

Southern Living Bacon Deviled Eggs on a gold surface — Photo:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason

Active Time:

30 mins

Total Time:

40 mins

Servings:

Bacon makes everything better, and these bacon deviled eggs are no exception.

Most bacon deviled egg recipes you’ll find merely have a little bacon sprinkled over the top, but not this one! We’ve doubled down on the bacony goodness by quickly frying the egg whites in bacon drippings and then filling them and topping them with crispy bacon bits. Salty, creamy, and deliciously bite-sized, they’re perfect for your next party or potluck.

Learn how to make fried bacon deviled eggs, and say hello to your new potluck appetizer.

What Are Deviled Eggs?

The word "deviled" was first used in the 18th century to refer to foods with a spicy flavor profile, and a version of deviled eggs can be traced all the way back to Roman times, where cooked eggs were stuffed with spicy fillings for a rich appetizer.

Today, classic deviled eggs can be taken in a multitude of directions. Tender yolks are typically mixed with mayonnaise, mustard, sweet pickle relish, and seasonings, then piped or spooned back into the firm egg white cup and served. We have versions that feature turmeric, pickled shrimp, tea or beet-infused egg whites, to name a few, for unique twists on the traditional.

Ingredients for Bacon Deviled Eggs

To make bacon deviled eggs, you'll need just four main ingredients—bacon, eggs, mayonnaise, and mustard:

Thick-cut applewood smoked bacon: Cooked for a crisp topping and the reserved drippings give a unique flavor to the egg whites.
Large eggs: Boiled and split for classic deviled eggs.
Ice: Helps stop the cooking process of the eggs.
Mayonnaise: Adds a creamy richness to the yolk filling.
Yellow mustard: Adds a hint of tanginess.
Black pepper and kosher salt: Seasons the mixture.

Southern Living Bacon Deviled Eggs ingredients — Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

How To Make Bacon Deviled Eggs

These deviled eggs are easy to bring together: Just cook the eggs and bacon, mash the yolks with seasonings, and fill. The twist is a quick fry of the egg whites in reserved bacon drippings for deep, bacon-y flavor. Full instructions are below, but here's a brief recap before you get started:

Step 1. Boil eggs: Bring a large pot of water to a boil. Cook eggs for 11 minutes, 30 seconds.
Step 2. Make ice bath: Fill a large bowl halfway with ice, and add enough water to cover.
Step 3. Move eggs to ice bath: Transfer eggs to ice bath and leave until cooled.
Step 4. Cook bacon: Cook bacon in a skillet until crispy. Transfer to a paper-towel lined plate, reserving drippings in skillet.
Step 5. Remove egg shells: Peel eggs under cold water.
Step 6. Make egg yolk mixture: Cut eggs in half lengthwise, and remove yolks. Mash yolks and mayonnaise with a fork. Stir in mustard, pepper, half the cooked bacon, and 1/4 teaspoon salt.
Step 7. Fry egg white halves: Cook egg whites in two batches, cut side down, in reserved drippings until golden brown on both sides.
Step 8. Fill egg whites with yolk mixture: Sprinkle egg whites evenly with remaining salt. Fill with yolk mixture and top with remaining bacon.

Variations for Bacon Deviled Eggs

A sprinkle of paprika is the traditional topping for deviled eggs, and it would add a nice pop of color here. You can also sprinkle with cayenne for a spicy kick, or chopped chive for brightness. Whether you go with this recipe as-is, or add your own touches, these bacon-y deviled eggs are always a crowd-pleaser.

Tips for the Best Bacon Deviled Eggs

For the best bacon deviled eggs, keep these tips in mind:

Cooking the eggs: Overcooked eggs may contain a yolk with a greenish tint. Boil for 11 minutes, 30 seconds for the perfect texture, immediately transferring to an ice bath to stop the cooking process.
Slicing the eggs: Use a sharp knife for the cleanest cuts.
Taste the filling: Season the filling as desired, keeping in mind that the bacon drippings and topping will add additional saltiness.
Pipe the filling: A piping bag or a zip-top bag with one corner snipped off can make the filling process easier.
Keep deviled eggs chilled: Keep the eggs cold until ready to serve.

Can I Make Bacon Deviled Eggs Ahead?

There's no need to throw this dish together at the last minute, especially when you have other dishes to prepare. To make these deviled eggs in advance, cook the eggs and prepare the filling up to two days ahead (skipping the bacon). Refrigerate the egg whites and filling separately. Cook the bacon, fry the egg whites, and assemble the deviled eggs right before serving for the freshest presentation.

More Bite-Size Party Appetizer Recipes You'll Love

Having a variety of appetizers is a must for any good gathering. From mini potato skins to brie bites, these recipes are all guaranteed to be a hit:

Editorial contributions by Katie Rosenhouse.

Southern Living Bacon Deviled Eggs on a platter to serve — Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Ingredients

2 (about 3 oz. total) thick-cut applewood smoked bacon slices, finely chopped
6 large eggs
Ice
2 Tbsp. mayonnaise
1 tsp. yellow mustard
1/8 tsp. black pepper
3/8 tsp. kosher salt, divided

Directions

Boil eggs:

Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Make ice bath:

Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Move eggs to ice bath:

Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Cook bacon:

Cook bacon in a medium-size nonstick skillet over medium, stirring occasionally, until fat has rendered and bacon is crispy, about 7 minutes.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Using a slotted spoon, transfer bacon to a paper-towel lined plate, reserving drippings in skillet. Set aside.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Remove egg shells:

Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Make egg yolk mixture:

Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and mayonnaise in a medium bowl.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Add mustard, pepper, half of the cooked bacon, and 1/4 teaspoon of the salt. Stir well to combine.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Fry egg white halves:

Heat reserved drippings in skillet over medium. Place 6 egg white halves, cut side down, in skillet; cook until golden brown and crispy on both sides, 1 to 2 minutes per side.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Transfer to a plate. Repeat process with remaining egg whites.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Fill egg whites with yolk mixture:

Sprinkle cooked egg whites evenly with remaining 1/8 teaspoon salt. Spoon yolk mixture evenly (about 1 tablespoon each) into egg whites.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Top evenly with remaining cooked bacon.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Serve immediately, or store, covered, in refrigerator up to 1 day.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Frequently Asked Questions

Why are my deviled eggs not creamy?

An ideal ratio of egg yolks to mayonnaise should yield creamy results. If you find your yolks are just not mashing up properly, consider grating or processing the yolks in a food processor for the smoothest filling.
Is it better to make deviled eggs the day before or day of?

Prepare deviled eggs no more than two days ahead, refrigerating the egg whites and yolk filling separately. Assemble fresh before serving.
Should deviled eggs be served cold or at room temperature?

Deviled eggs should be served chilled, and left out at room temperature for no more than two hours (one hour if you're serving them outdoors on a hot summer day).