Fitness / January 7, 2024

Bacon Deviled Eggs Recipe

The devil is in the details: Elevate this classic appetizer to gourmet status with this recipe for Bacon Deviled Eggs.

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Deviled Eggs have been around for over 100 years, but unlike many other party appetizers that go in and out of fashion, they never seem to go out of style… and for good reason! They’re inexpensive and easy to make, they present beautifully and, most importantly, they’re delicious!

The name originates from the flavors originally added to the yolks to give them a little zip (the original recipes often calling for a little cayenne or hot sauce), and since Europeans at the time called anything spicy “Deviled,” the name stuck.

This recipe takes the classic American breakfast combo of eggs and bacon and reimagines it into an elegant finger food that is sure to be the hit of your next gathering. And you can add some other yummy side dishes to your party, like my amazing Potato Salad and my Roasted Brussels Sprout Salad, or add some more protein with my Air Fryer Chicken.

Are Bacon Deviled Eggs Healthy?

In the past, eggs have been decried by dieticians because they contain cholesterol, with recommendations that people should limit their diet to 5-7 eggs per week. This has largely been debunked: there is no evidence that the cholesterol in eggs actually increases blood cholesterol, and the benefits brought by the healthy fats, protein and micronutrients far outweigh any other concerns, according to health experts. Especially for those who limit their meat intake, eggs are a healthy, delicious and inexpensive source of top-quality protein.

What Kind Of Eggs Should I use for my bacon deviled eggs?

Any eggs will work for this recipe. Pasture raised eggs have more flavor and a brighter colored yolk, which can kick the presentation value up a notch. They can be expensive, though, and adding a pinch of turmeric to the yolk mixture can achieve the same effect.

If you’re feeling adventurous, there are other commonly available egg types you can try. Duck eggs are bigger, have larger yolks and a much richer flavor. Quail eggs are small and elegant, and make for a much easier single bite appetizer when you’re in more formal company. But don’t worry, chicken eggs will always work!

INGREDIENTS

6 eggs
2 oz or 2 strips of bacon diced
1 tbsp brown sugar
1/4 cup mayonnaise
2 tbsp dill pickles and juice
1/2 tsp dijon or grainy mustard
Salt and pepper to taste
1 tsp smoked paprika divided
1 tbsp chives thinly sliced to garnish

INSTRUCTIONS

Boil

Fill a small sauce pot with enough water to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.

Cook

Heat a nonstick frying pan on medium heat. Place your bacon in the pan and occasionally stir with a spatula to cook evenly about 5 minutes. Once golden on the edges, remove from the heat and add brown sugar to caramelize. Stir until evenly coated and place bacon bits in a small bowl.

Peel

Peel your boiled eggs and cut them in half lengthwise. Place the whites on a serving plate remove the yolks with a spoon and place them in a large bowl.

Combine

In the large bowl, add mayonnaise, dill pickles and juice, mustard, half the paprika, and salt and pepper. Mix until well combined.

Garnish

Begin spooning your deviled egg mixture into the eggs. Garnish with bacon, paprika, chives, and serve.

DEVOUR!

Tips and Tricks to Make Perfect Bacon Deviled Eggs Recipe

Don’t overcook the eggs. Overcooked egg yolks can be crumbly, and the edges of the yolk can start to develop a green color when boiled too long.
Once you’ve boiled your eggs, make sure you plunge them straight into the ice bath. This will stop the cooking process and make the peeling process much easier, giving you nice smooth egg whites to fill.
Kick up your presentation by piping the yolk filling into the eggs. If you don’t have a piping bag, pack your yolk mixture into a freezer bag, squeeze it into one corner and make a small cut to pipe the contents into the egg.
Presentation is king. Use your imagination to garnish your devilled eggs any way you choose. Make the recipe your own with your personal touch.

Bacon Deviled Eggs Recipe featured image side view shot

FAQs

My filling is too runny! What should i do?

This can happen if you have too much mayo or pickle juice in your yolk mixture. But don’t despair, it’s easy to fix. An extra egg yolk or two will usually fix the problem, as will a little instant mashed potato added to your yolk mixture.

Why am i having trouble peeling my eggs?

Make sure you plunge your hot boiled eggs right into an ice bath and let them cool completely before peeling. Peeling the eggs under the water in your bowl will also help get rid of small pieces of shell. Older eggs are actually easier to peel. Another common trick is to use a safety pin to make a tiny hole in the round part of the shell before boiling.

how do i make my filling look brighter?

Here’s a pro tip: add ¼ teaspoon of turmeric to your yolk mixture. After a few minutes you’ll find your yolk mixture has a much richer color. Turmeric is also known to have great health benefits, especially for the respiratory system. In fact, it’s one of the ingredients in packaged chicken noodle soup, and some health professionals say that it’s what makes it so great for a cold.

Bacon Deviled Eggs Recipe featured image left

Make Ahead and Storage

Devilled eggs are best prepared fresh, but you can still do most of the work in advance. Boil and separate the eggs and make the yolk filling a day in advance. Store the filling in an airtight bag for up to a day. A zip freezer bag works well. Store the cooled whites for a day in a single layer on a plate, covered in plastic wrap.

Leftover deviled eggs will still be safe to eat the next day, but they might not look as appetizing. Deviled eggs do not freeze well, but leftovers (if you have any) make a killer egg salad for sandwiches!

Bacon Deviled Eggs

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 88kcal

Author FoodFaithFitness

Ingredients

6 eggs
2 oz or 2 strips of bacon diced
1 tbsp brown sugar
1/4 cup mayonnaise
2 tbsp dill pickles and juice
1/2 tsp dijon or grainy mustard
Salt and pepper to taste
1 tsp smoked paprika divided
1 tbsp chives thinly sliced to garnish

Instructions

Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.
Heat a nonstick frying pan on medium heat. Place your bacon in the pan and occasionally stir with a spatula to cook evenly, about 5 minutes. Once golden on the edges, remove from heat and add brown sugar to caramelize. Stir until evenly coated and place bacon bits in a small bowl.
Peel your boiled eggs and cut them in half lengthwise. Place the whites on a serving plate and remove the yolks with a spoon and place them in a large bowl.
In the large bowl, add mayonnaise, dill pickles and juice, mustard half the paprika and salt and pepper. Mix until well combined.
Begin spooning your deviled egg mixture into the eggs. Garnish with bacon, paprika, chives and serve.