Home » Course » Appetizers

Bacon Deviled Eggs

These Bacon Deviled Eggs are not your typical deviled eggs. It takes a classic deviled eggs recipe to a yummier and whole new level, and it so good it’s hard to stop at one!

Bacon deviled eggs are hard boiled eggs filled with yolk mixture made combined with bacon, sweet pickled relish, yellow mustard, and lots of yummy spices. They make great appetizers for parties, showers, game day, or, coming up so very soon…Easter brunch!

Upclose shot of Bacon Deviled Eggs on a wooden board

Looking for more appetizer recipes? These are some of my favorites as well: Cream Cheese Sausage Balls, Cranberry Meatballs and Crispy Baked Potato Skins!

Deviled Eggs with Bacon

I thought I love deviled eggs, until I had bacon deviled eggs. That’s when I realize my love for deviled eggs pale in comparison to my true love for bacon deviled eggs.

Deviled eggs are yummy, but deviled eggs with bacon take a regular deviled egg to a whole new level, and it’s hard to go back after upgrading (just saying…).

Everything tastes better with bacon, and it is definitely the case here as well!

We are combining the egg yolk mixture for the deviled eggs with bacon, sweet pickled relish, paprika, mustard, to bring together a crazy flavorful mixture that pairs beautifully with the boiled egg white.

Bacon deviled eggs make a delicious, easy, budget-friendly and lovely appetizer and finger food that everyone will fall in love with.

I love make bacon deviled eggs as a snack and finger food for brunch parties, family gatherings, holidays, game days and cookouts.

Whenever I make it, almost without failing, everyone always compliments these bacon deviled eggs…even those who typically don’t love deviled eggs!


Let’s first talk about the pantry-friendly, budget-friendly, tummy-friendly (because everyone’s tummies will love it!) ingredients that go into these bacon deviled eggs:

Lots of Bacon Deviled Eggs on a wooden board
  • eggs
  • bacon – to make this even easier and faster, use bacon crumbles!
  • mayonnaise – you can use avocado mayo, or any of your favorite mayo as well
  • yellow mustard – dijon mustard works as well.
  • paprika – smoked paprika works as well
  • sweet pickled relish – this comes in a jar and brings a lot of yummy flavors to the bacon deviled eggs
  • chives – chopped into small pieces. Green onions are a good substitute
  • salt and black pepper

How to make it

Don’t be fooled by its appearances, bacon deviled eggs are fairly easy to make and definitely super budget friendly than buying it ready-made.

So without further delay…let’s make some deviled eggs with bacon!

Boiling the hard boiled eggs

The first thing you’ll need to do is to boil the eggs. To make hard boiled eggs, you will need to bring water to a boil and then cook the eggs for 9-10 minutes so the yolks are no longer runny.

Always bring the water to a boil in a pot first before gentle submerging the eggs into boiling water and boil for 9-10 minutes.

I also recommend using a spoon to gently bring the egg into boiling water. This will prevent the eggs from hitting the bottom of the pot and cracking open.

How to make Bacon Deviled Eggs

After the eggs are boiled, slice the eggs into half and dig out the yolks. Place all the yolks into a bowl.

Top down shot of a plate of boiled eggs with bacon bits in the background for Bacon Deviled Eggs

As we mentioned, bacon is a key ingredient. You can use store-bought bacon bits, or bake/panfry your bacon and then cutting them into pieces.

There is nothing like making your bacon fresh, but the store bough bacon bits can be used if you are in a pinch.

If you are baking bacon, preheat oven to 425 degrees F. Then bake for 14-18 minutes. Check at the 14 minute mark because ovens, thickness of bacon are different. From there, you can determine if you need to cook the bacon for a longer time.

When bacon is done, chop them up into small pieces.

Smash yolk with a fork to remove all the clumps. Then combine yolk, bacon bits, mayonnaise, sweet pickled relish, yellow mustard, salt and pepper.

Combine yolk, bacon bits, mayonnaise, sweet pickled relish, yellow mustard, salt and pepper.

Once the yolk mixture is combined, you can scoop them back into the eggs that are halved.

Or if you want to be a tad bit fancier, and make your deviled eggs look prettier:

  1. Cut the corner of a zip lock bag and push the yolk mixture through the hole in the zip lock bag into the egg.
  2. Use piping bags and tips to push the yolk mixture out and create lovely designs.
Using a ziplock bag to squeeze yolk mixture into egg
Push yolk mixture through the hole in the zip lock bag into the egg.

Last, but certainly not the least, garnish with smoked paprika, chives and more bacon bits.

And just like that, you’ve got your delicious bacon deviled eggs! It truly is such a satisfying and delicious appetizer, snack and finger food.

Tips and tricks

Here are a few tips to note when making bacon deviled eggs:

  • Use store-bought crumbled bacon bits instead of cooking bacon if you want to make this a quicker process.
  • If you want to speed up the cooling process of the boiled eggs, run it under cold water or submerge eggs in cold water before peeling.
  • Cooled eggs are a lot easier to peel. They are stiffer and the egg whites don’t break apart as easily when you peel them. Consider boiling the eggs ahead of time and letting them cool in the refrigerator.

Make ahead instructions

Bacon deviled eggs can be made ahead of time, which is one of the reasons why they make such a great party dish. Make them ahead of time, leave it in the refrigerator, and serve it whenever you are ready.

Another reason for being a great party dish? They also does not need to be heated up and can be served cold, in room temperature etc. And they can left in room temperature for a while without tasting or looking different.

Make ahead deviled Eggs up to 1-2 days, and store in sealed container in the refrigerator.

I like to leave the garnishes out and only add that when I am serving, but you can go ahead and add the garnishes if you’d like. Chives, smoked paprika, and yes…more bacon. 🙂

Bacon Deviled Eggs on a wooden board with chives in the background

Bacon Deviled Eggs…one of those easy, yummy and budget-friendly appetizer that is sure to please a crowd! I hope you give this a try!

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other fun appetizers on the blog

Upclose shot of Bacon Deviled Eggs on a wooden board

Bacon Deviled Eggs

A fun, simple and budget-friendly appetizer that you can make ahead of time! This Deviled Eggs recipe is delicious, flavorful and yes, it has bacon in it! Perfect party dish for showers, gatherings, and Easter!
5 from 2 votes
Print Pin
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 112kcal
Author: MinShien


  • 6 large eggs
  • 2 tbsp mayonnaise
  • 2 tbsp sweet pickled relish
  • 2-3 tbsp bacon bits plus more for garnish
  • 1/4 tsp yellow mustard
  • salt to taste
  • black pepper to taste
  • smoked paprika garnish
  • chives (sliced) garnish


  • If you are making the bacon, preheat oven at 425°F and cook bacon in the oven for 14-18 minutes. Check at the 14 minute mark to see if you need to cook bacon further. When bacon is done, chop bacon into bacon bits. Optional: save some bacon bits as garnish for later. Alternatively, use crumbled bacon bits instead of cooking bacon as a shortcut.
  • Bring water to boil in a pot. Once water is boiling, gently submerge eggs into water (use a spoon to bring each egg into water). Cook eggs for 9-10 minutes. Drain hot water, and fill pot with cold water for a couple of minutes to cool the eggs. Drain cold water. (See Note 1)
  • Peel the egg shell from the eggs. Cut eggs into half.
  • Remove yolk and bring yolk to a bowl. Smash egg yolk to remove all the clumps. Then add mayonnaise, sweet pickled relish, bacon bits, yellow mustard, and salt and pepper. Combine well.
  • Slit a small slit on the corner of a zip lock bag. Add yolk mixture to zip lock bag. Push mixture out through the hole in zip lock bag into egg. Alternatively, you can scoop mixture directly onto egg using a small spoon.
    Using a ziplock bag to squeeze yolk mixture into egg
  • Garnish with smoked paprika, additional bacon bits and chives.
  • Serve and enjoy!


Note 1: You can do this step ahead of time and let the eggs cool further, which will ease the process of peeling the egg shell and cutting the eggs into half.


Calories: 112kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 183mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating