This is the deviled eggs recipe you’ve been waiting for! Hard cooked eggs are halved and stuffed with a creamy filling and topped with crispy, crunchy bacon.
Our filling recipe has a secret ingredient that makes them extra flavorful, and we also share why we cut our eggs across the middle instead of lengthwise.
These light, creamy stuffed eggs are guaranteed to be one of the first things to go at a picnic or potluck. The combination of flavorful eggs and savory bacon is a classic! (You might also enjoy another one of our favorite bacon and egg recipes, our Bacon Cheddar Mini Quiches.)
Why This Tasty Bacon Deviled Eggs Recipe is Worth Making
- The recipe is super easy.
- You can prepare them ahead of time. See directions below.
- Deviled eggs pair well with grilled meats, making them a tasty BBQ side dish.
- They’re great for a potluck, picnic or tailgate party.
- You can serve them as a tasty appetizer.
- Creamy eggs plus crunchy bacon equals an unbeatable combination!
How to Cook Eggs for Deviled Eggs (Plus Easy Peel Tips)
Have you ever had a bad batch of hard-boiled eggs that just wouldn’t peel properly? Thankfully, there’s a simple secret to making perfect hard cooked eggs.
Use the steam cooking method, and we promise you’ll never have overcooked, undercooked, rubbery eggs or those dreadful greenish rings on the yolks.
You don’t need to use old eggs, a tip we never liked because the cooked eggs were often mis-shapen. Forget pricking the ends or adding vinegar to the water. Our method is so easy! Simply cook your eggs in hot steam for a perfect result.
Begin with nice, fresh eggs which will give you the perfectly shaped whites that make deviled eggs looks so appealing. You’ll need a large saucepan that can accommodate a steamer basket or insert.
- Arrange your large eggs in a steamer basket.
- Add one inch of water to the pot and bring to a full rolling boil over high heat.
- Place the egg-filled steamer basket over the boiling water (use an oven mitt if necessary to protect your hand) and cover.
- Reduce the heat to medium-high so the water is still simmering but not making the pot lid sputter.
- Set your timer, and steam the eggs for exactly 13 minutes. While eggs are cooking, fill a medium metal kitchen bowl halfway with water and ice.
- When the timer goes off, transfer the eggs to the ice water using tongs.
- Let the eggs sit in the water for at least 10 minutes.
- Tap the eggs all over with a soup spoon to crack the shells, and roll them gently on your counter.
- Run a gentle stream of lukewarm water from your kitchen faucet, and peel the eggs under the running water. This will help loosen the membrane between the egg and shell and make peeling easier.
- When you cut the eggs in half, you should have perfectly-cooked yellow yolks. (Note: Depending on your altitude, you may need to adjust the cooking time up or down a minute.
You can also make hard boiled eggs in an Instant Pot.
Making these bacon-topped deviled eggs is so easy, and you can do the steps in stages if you like.
- Cook the bacon until crispy. Drain and crumble, reserving some larger pieces for garnish.
- Cook eggs in a steamer basket over boiling water for easy peeling. Submerge in ice water to cool.
- Crack and peel the hard-boiled eggs under running water.
- Cut the eggs in half. We like to cut ours widthwise across the middle and trim the ends.
- Pop the egg yolks in a bowl and mash with a fork.
- Add mayonnaise and seasonings
- Scoop the filling into the egg white halves. Garnish generously with bacon.
- Serve and humbly accept all the compliments.
You’ll need 8 hard-cooked eggs for 16 deviled eggs, but you can easily increase the quantities to feed as many people as you like.
We like to cut our eggs in half crosswise for deviled eggs. The egg is a little easier to pick up and eat, and the flat bottoms mean that they don’t slide around on the tray. Here’s how we do it:
Cut the rounded little ends off the egg like this. (Don’t discard the little ends. You’ll see why in a minute.)
Next, cut the egg in half crosswise where the egg is widest. This will ensure that the little scoop created when you remove the egg yolk is roughly the same for all the eggs. If the egg halves aren’t exactly even, that’s okay!
The eggs will look like this when you’re done:
Pop out the yolks in a bowl to make the filling. Sometimes when you do this, you’ll discover a little hole in the bottom of the egg. No problem! You can just pop one of the egg end pieces over the little hole and no one will even notice once it’s filled.
Mash the egg yolks with the mayonnaise and seasonings. Our recipe calls for just a dash of curry powder, which gives the eggs a complex flavor you’ll love!
Spoon the filling into the egg halves.
Garnish generously with crumbled bacon. We crumbled some of the bacon in small pieces and left some of it in larger pieces.
Can You Make Deviled Eggs Ahead of Time?
Yes! You can make and store the hard boiled eggs up to 7 days in advance.
You can prepare the eggs and filling up to 2 days in advance. Halve the eggs, arrange on a platter and cover tightly with plastic wrap. Prepare the egg yolk filling, cover tightly and refrigerate.
When you’re ready to serve the eggs, cook and crumble the bacon and cool. Scoop the filling into the eggs, and garnish with the bacon. You can cover and refrigerate them until serving.
Tip for Transporting Stuffed Eggs
If you’re taking them to a picnic or party and driving across town in traffic, you can tuck some pieces of crumpled plastic wrap around the deviled eggs to keep them from sliding around before covering. Put the crumbled bacon in a container and take it with you. Garnish the eggs on the spot and the bacon will be nice and crispy.
Did you ever wonder how Deviled Eggs get their name?
“Deviled” is a reference to the spicy seasonings added to foods; in the case of stuffed eggs, the spices would include ingredients like mustard and pepper.
While those tame ingredients don’t exactly tip the Scoville Scale or conjure hellish heat, deviled is an old-fashioned culinary term that’s been used since the late 1700s. It would be several centuries before the proliferation of spicy hot sauces we enjoy today, from companies with names like the PuckerButt Pepper Company.
Here’s a bit of deviled egg trivia for you: Did you know that Katy Perry’s mom calls them “angeled eggs”? You really do learn something every day! If this is your winning answer on Jeopardy! we know you’ll remember your friends at BENSA.
We LOVE Weekend Potluck and are excited to have this recipe in the roundup.
Shall we get cooking? Here’s the easy, printable recipe:
Best Deviled Eggs with Bacon
- 4 slices bacon cooked and drained
- 8 hard-cooked eggs peeled
- 1/3 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon curry powder
- salt and freshly ground black pepper to taste
- Crumble 2 of the bacon slices finely. Break the remaining 2 bacon slices in 8 larger pieces each, for a total of 16 garnish pieces. Reserve.
- Cut a 1/4-inch thick slice from the end of each hard-cooked egg and reserve the pieces.
- Cut each egg in half crosswise. If any of the egg halves have holes, place an egg end piece inside to fill the hole.
- Gently scoop out yolks and place in a bowl.
- Mash yolks with a fork, then stir in mayonnaise, mustard, and curry powder until well blended. Add salt and pepper to taste.
- Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
- Garnish each egg with one larger bacon piece. Sprinkle the tops with the crumbled bacon and serve immediately.
- To make ahead, cover and chill up to 8 hours. Garnish with crumbled bacon just before serving. Makes 16 eggs.
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Here’s the new Google Web Story for Deviled Eggs with Bacon.
If you use Pinterest to save and share ideas, here’s a handy pin:
More Bacon Appetizer Recipes
Bacon makes everything better, especially hors d’oeuvres. Here are some of our other favorite small bites with bacon:
This recipe was originally published on March 29, 2018. It was completely updated with new photography and directions on April 17, 2021. The recipe is adapted from the original which appeared in the cookbook 101 Things To Do With Bacon by BENSA founder Eliza Cross.