Easy Deviled Eggs with Bacon for Beginners
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Deviled eggs get a smoky upgrade with crispy bacon mixed right into the creamy filling. They’re easier to make than you’d think and always disappear fast at parties.
The bacon adds texture and flavor that makes these stand out from regular deviled eggs. Plus, you can prep everything ahead of time.
How to Get Smooth, Easy-to-Peel Hard-Boiled Eggs
Start with eggs that are at least a week old – fresh eggs are harder to peel. Place them in a single layer in your pot and cover with cold water by about an inch.
Bring the water to a rolling boil, then immediately remove from heat and cover. Let them sit for 12 minutes exactly, then transfer to an ice bath. This method prevents that gray ring around the yolk and makes peeling much easier.
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Easy Deviled Eggs with Bacon for Beginners
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Equipment Needed
- Medium saucepan
- Large skillet
- Large bowl for ice bath
- Small mixing bowl
- Fork for mashing
- Serving platter
Instructions
- Boil eggs: Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover. Let sit for exactly 12 minutes.
- Cool eggs: While eggs cook, prepare a large bowl with ice and cold water. After 12 minutes, transfer eggs to ice bath using a slotted spoon. Let cool for 5 minutes.
- Cook bacon: Cook bacon in a large skillet over medium heat for 6 to 8 minutes, turning once, until crispy and golden brown. Transfer to paper towels to drain, then crumble into small pieces.
- Prepare eggs: Peel the cooled eggs and cut in half lengthwise. Remove yolks and place in a small bowl. Arrange egg white halves on a serving platter.
- Make filling: Mash egg yolks with a fork until smooth. Add mayonnaise, mustard, salt, and pepper, mixing until creamy. Fold in three-quarters of the crumbled bacon, reserving the rest for garnish.
- Assemble and garnish: Spoon or pipe the yolk mixture into the egg white halves, mounding it slightly. Garnish with remaining bacon pieces, a light dusting of paprika, and chopped chives if using. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Per Serving (2 egg halves)
Calories: 145 kcal
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 195mg
Sodium: 285mg
Total Carbs: 1g
Fiber: 0g
Sugars: 1g
Protein: 9g
