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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
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 112kcal
Author: MinShien

Ingredients

  • 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

Instructions

  • 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!

Notes

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.

Nutrition

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!